1Fill a pot with cold water. Add the potatoes and season with salt. Bring to a boil and cook until fork tender.
2Season potatoes with oregano, paprika, salt, pepper and drizzle with oil. Roast in the airfryer or oven at 190 degrees for 30-40 mins, or until golden and crisp.
3Slice the cucumber and tomatoes (removing the seeds). Slice the onion, chop the parsley and crumble the feta.
4If serving immediately, mix all the ingredients together.
5Either stir through the tzatziki, or simply drizzle on top to keep the salad crunchy.
6Finish with extra virgin olive oil and another squeeze of lemon if you like.
Ingredients
200 g baby new potatoes
1 tbsp dried oregano
1 tbsp smoked paprika
Extra virgin olive oil
1 cucumber
6 vine tomatoes
1 red onion
30 g fresh parsley
100 g crumbled feta
100 g kalamata olives
2 tbsp tzatziki
salt
pepper
lemon
Equipment
potairfryer or oven
Tips
Adding crispy potatoes to salads makes them better.
Removing seeds from cucumber and tomatoes will stop the salad from going soggy.
You can stir through tzatziki or drizzle on top to keep the salad crunchy.