High Protein Crispy Smashed Potato Salad

This High Protein Potato Salad transforms the concept of a traditional picnic side dish into a nourishing, protein-packed lunch. Crispy roasted potatoes maintain their flavorful and golden edges while being drenched in a fresh and herbaceous dressing with a Greek yogurt base. Additional bright add-ins like dill pickles and red onion pack a flavorful punch. The cherry on top is canned tuna! Don’t turn your nose up at this affordable staple! Each can provides 20+ grams of protein, and it pairs beautifully with the fresh dill and chives.

Bonus! Add a couple of my easy-peel eggs for even more protein.

Ingredients

Crispy Potatoes

1 lb yukon gold potatoes, quartered

1 tbsp butter

1 tbsp olive oil 

2 tbsp sea salt, plus 1 tsp

2 tsp baking soda

½ tsp garlic powder, onion powder, oregano, paprika

Mix-Ins

2 5-oz can tuna

¼ cup finely diced red onion

⅓ cup chopped pickles

Dressing

½ cup Greek yogurt

2 tbsp EVOO

2 tbsp mayonnaise

1 tbsp whole grain dijon mustard

1 tbsp apple cider vinegar

2 tbsp chives, diced

1 tbsp fresh dill, finely chopped

Salt & pepper

Directions:

1. Bring a large pot of water with 2 tablespoons salt and 2 teaspoons baking soda to a boil. While the water is coming to a boil, cut the potatoes into quarters of roughly equal size. Place the sliced potatoes into boiling water and boil for 8-10 minutes, or until fork tender.
2. Once the potatoes are cooked, strain and coat with the butter, oil, and seasonings. Spread the potatoes onto a baking sheet lined with parchment paper and bake for 45 minutes, or until the potatoes are crispy and deeply golden. 
3. Meanwhile, prepare the hard boiled eggs. 
4. Whisk together the yogurt, olive oil, mayonnaise, apple cider vinegar, chives, dill, and salt and pepper.
5. Combine the potatoes, eggs, tuna, red onion, pickles, and Greek yogurt dressing. Toss until combined, and enjoy.