Boil the waxy potatoes in a pot of water until soft, then drain.
Place the boiled potatoes on a baking sheet lined with parchment paper and smash each one flat with a glass. Drizzle generously with olive oil and season with salt and pepper. Bake in the oven for 45 minutes at 200°C (390°F) convection.
While the potatoes are roasting, chop the cucumber, pickles, red onion, dill, and parsley. Add them all to a large mixing bowl.
Add the yogurt, low-fat quark, mustard, and a splash of lemon juice to the bowl. Grate the garlic cloves in, season with salt and pepper, and mix everything thoroughly.
Once the potatoes are done and crispy, tear them into bite-sized pieces and fold them into the salad. Serve immediately.
Cook it hands-free.
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