Recipe: Greek Potato Salad

INGREDIENTS 

• 2 lbs baby Yukon gold potatoes, quartered 
• 1 ½ tablespoons olive oil
• 1 ½ teaspoon kosher salt
• ½ cup water
• ½ English cucumber, grated 
• 1 cup plain Greek or Soy yogurt
• ¼cup chopped fresh dill
• 2 tablespoons hemp seeds (optional) 
• 1 garlic clove, grated
• ½ lemon, juiced
• Salt and pepper, to taste
• ½ English cucumber, diced 
• 15 kalamata olives, pitted and chopped
• ½ pint grape tomatoes, halved 
• 1 red bell pepper, diced
• 1 (14 oz) can chickpeas, drained
• ¼ cup chopped parsley 
• Flaky salt, to taste 
• 1 pinch crushed red pepper flakes, to taste 

INSTRUCTIONS

1. Preheat the oven to 450°F. 
2. On a sheet pan, toss the potatoes with oil and salt. Add a small amount of water directly to the pan. Roast for 30 minutes, stirring every 10-15 minutes to prevent sticking, until crispy and golden. 
3. Meanwhile, grate half of an English cucumber and squeeze out the excess moisture using a clean cloth or paper towel. 
4. In a medium bowl, combine the grated cucumber, yogurt, dill, hemp seeds, garlic, and lemon juice. Season with salt and pepper to taste.
5. To assemble, add the tzatziki to a large bowl along with the remaining diced cucumber, olives, tomatoes, red bell pepper, chickpeas, and parsley. Toss gently to combine. 
6. Top with the warm, crispy potatoes. Finish with a sprinkle of flaky salt and red pepper flakes.