High Protein Crispy Potato Salad
- Total time
- 40 min
- Serves
- 4
Ingredients
- 1 lb. Baby Yellow Potatoes
- 3-4 tbsp. Olive Oil
- 1-2 cans Wild Planet Wild Albacore Tuna (liquids drained)
- ½ cup Plain Greek Yogurt
- ¼ cup Mayonnaise
- 1 tbsp. Dijon Mustard
- Juice of 1 Lemon
- 2 Garlic Cloves (minced)
- ½ cup Pickles (finely chopped)
- ½ Red Onion (finely chopped)
- 2 tbsp. Fresh Chives (chopped)
- ¼ cup Fresh Dill (chopped)
- 1 tsp. Apple Cider Vinegar
- Salt & Black Pepper (to taste)
- 6 oz Crumbled Feta
Steps
- 1
Preheat oven to 425F. Line a large, rimmed baking pan with parchment paper.
- 2
Bring a large pot of salted water to a boil. Add the potatoes to cook 10 minutes, until fork tender. Drain the potatoes and transfer to the prepared baking pan.
- 3
Slice the larger potatoes in half, then smash each potato directly on the baking pan with a glass cup or jar. If needed, use a fork to help remove the potatoes from the bottom of the glass.
- 4
Drizzle generously with olive oil and season with salt. Roast for 15-20 minutes, until deeply golden and crispy.
- 5
In a large bowl, combine the remaining ingredients. Mix until well-combined, then season with salt and black pepper to taste.
- 6
Fold in the crispy potatoes to enjoy!
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