A creamy and flavorful potato salad with cucumbers, Greek yogurt, and fresh herbs — perfect as a side dish or light meal.
Wash the potatoes thoroughly and cover them with cold water in a pot.
Sprinkle with salt and boil until soft.
Once cooked, place on a tray lined with baking paper and crush them slightly.
Add a little salt, black pepper, and grated parmesan to the potatoes.
Drizzle with 2–3 tablespoons of oil.
Bake in a preheated oven at 200°C until golden and slightly crispy.
Wash and mark cucumbers with a fork, then cut off the ends and dice into small pieces.
Pickled cucumbers can be used as an alternative.
In a large bowl, combine Greek yogurt, lemon juice, olive oil, salt, black pepper, and mustard.
Add finely chopped red onion, parsley, and a few olives.
Add the roasted potatoes and cucumbers to the bowl with the dressing.
Mix well and serve immediately or chilled.
