Smashed Potato Salad
A hearty potato salad with crispy smashed potatoes, creamy tuna dressing, hard-boiled eggs, and fresh herbs. Perfect for lunch, picnics, or meal prep.
Ready in
1 hr
Prep
15 min
Cook
40 min
Total
1 hr
Servings
3
Difficulty
Easy
Calories
480
Pot
Baking tray
Parchment paper
Mixing bowl
Glass
Quantities adjust from the original 3 servings. Fixed items stay unchanged.
For the crispy potatoes
For the creamy dressing
- 1
Cook the potatoes
20 min1Cook the potatoes
20 minWash the potatoes and cut them in half if they are large. Boil them in salted water for 15–20 minutes, until fork-tender. Drain and let them cool for a few minutes.
Avoid overcooking so the potatoes keep their shape.
- 2
Smash and roast
20 min2Smash and roast
20 minPlace the potatoes on a baking tray lined with parchment paper. Gently flatten each potato using the bottom of a glass. Brush generously with olive oil, sprinkle with paprika, and roast at 200°C (400°F) for 15–20 minutes until golden and crispy.
Leave a little space between the potatoes so they crisp up evenly.
- 3
Prepare the dressing
8 min3Prepare the dressing
8 minIn a large bowl, combine the mayonnaise and Greek yogurt until smooth. Add the flaked tuna, chopped hard-boiled eggs, chives, finely chopped red onion (or shallot), salt, and pepper. Mix well.
Taste and adjust the seasoning before adding the potatoes.
- 4
Assemble the salad
3 min4Assemble the salad
3 minAdd the warm crispy potatoes to the bowl and gently toss until evenly coated without breaking them apart too much.
Mix carefully to keep the crispy edges intact.
- 5
Serve
1 min5Serve
1 minServe immediately while the potatoes are still warm and crispy, or let the salad cool slightly before serving.
Perfect for lunch, picnics, or summer meals.
Tips
- Serve while the potatoes are still slightly warm for the best texture.
- Add capers or pickles for extra tanginess.
- Store leftovers in the refrigerator for up to 2 days.
- Calories
- 480
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