This high-protein cottage cheese crispy potato salad is creamy, herby, and nutritious. With tuna, hard-boiled eggs, and whipped cottage cheese instead of mayo. It’s a filling and protein-rich option perfect for lunch or dinner or as a side dish.
Growing up at home in Morocco, I used to be called the salad girl. I always nail my salads, and everyone asks me to make them salads.
My favorites were the ones you could have as lunch or as a proper meal because they're so nutritious and filling. This also works as a protein-packed side dish.
If you're looking for more high-protein salads, check out my egg salad, this refreshing chickpea salsa salad.
I also recommend another potato-based recipe containing cottage cheese: my cottage cheese mashed potato, or this white beans mashed potato recipe.
Why I love this recipe
- High-protein: Thanks to the cottage cheese, tuna, and the hard-boiled eggs. This salad will help you reach your protein goals and keep you satiated.
- Healthy and easy: A good-for-you, easy potato salad without mayo exists. Whipped cottage cheese provides creaminess and protein with fewer calories. Also, great for meal prep.
- Versatile: You can throw in any ingredients you prefer or that are available to you. See below for different versions and topping examples.
Key ingredients
Potatoes: You can either use baby potatoes or medium-sized potatoes to make this crispy roasted potato salad. Naturally gluten-free.
Cottage cheese: I use full-fat for the best taste and texture, but you can use fat-free or low-fat if that's your preference. You can replace it with authentic Greek yogurt.
Hard-boiled eggs: I always keep boiled eggs on hand to add to breakfast and lunches
Tuna: Use a good-quality tuna. Preferably packed in olive oil, to enhance the flavor profile of the salad.
Red onion: It adds crunch and sharpness. You can replace it with scallions. If raw onion is too intense, soak it in vinegar and salt water for 10 minutes.
Olive oil: Only add it if you're using extra virgin olive oil.
Sun-dried tomatoes: They bring in umami flavor and a touch of sweetness and balance out the creamy and savory elements.
Dill: Herby fresh, you can use chives instead.
Parsley: I just added it because I love parsley in everything. You can skip it or add more dill, chives, or herbs of choice.
Salt: to taste
Pepper: I like using freshly ground black pepper to taste
How to Make High-Protein Cottage Cheese Crispy Potato Salad
Place whole baby potatoes or halved medium potatoes in a pot of cold, salted water. Bring to a boil and simmer for 12–15 minutes until just fork-tender. Drain and let cool slightly. boil the eggs.
Transfer the potatoes to a baking sheet. Gently smash each one with the back of a glass. Brush with olive oil, season with salt and pepper, and roast at 425°F for 20 minutes or until crispy and golden.
In the meantime, blend the cottage cheese in a blender or food processor. until smooth, scraping down the sides as needed.
In a large bowl, mix the tuna, whipped cottage cheese, diced red onion, a drizzle of olive oil, chopped parsley and dill, salt, and pepper. Reserve some herbs for garnish.
Add the crispy potatoes, chopped hard-boiled eggs, and sun-dried tomatoes to the salad base. Top with extra fresh herbs. Enjoy it warm or cooled down.
Hanaa's recipe tips
- Mix the potatoes with the ingredients just before serving to preserve the crispiness.
- Don't skip whipping the cottage cheese because it makes for a better texture and creaminess that mimics that of the mayonnaise.
- If serving immediately, mix the warm potatoes with the rest of the salad to allow them to absorb most of the flavor.
Recipe variation and topping suggestions
Experiment with different toppings each time you make it salad so it's always exciting.
Make it dairy-free: Use mashed avocado, tahini dressing, or a thick cashew cream instead of cottage cheese.
Swap the tuna: Try shredded chicken, smoked salmon, or even falafel (chickpeas) for a plant-based version.
Add extra veggies: Roasted bell peppers, chopped celery, cucumbers, pickles ...etc
Serve it warm or cold: I personally love it slightly warm, but it’s great straight from the fridge too.
Storage instructions
Store leftovers in an airtight container in the fridge for up to 4 days.
If you're prepping it ahead of time, you can store the cottage cheese potato dressing and crispy potatoes separately to stop them from getting soft. You can reheat the potatoes in a pan on the stove or in an air fryer to regain their crispiness.
Frequently asked questions
Yes, if you don't want the crispiness and the extra step, you can boil the potatoes and add them in.
High Protein Crispy Potato Salad (Recipe Card)
High Protein Crispy Potato Salad
Ingredients
- 8 baby potatoes or 4 medium sized cut in half
- 1 cup cottage cheese full-fat, low-fat or fat-free
- 1 can tuna in water or olvie oil
- 2 large hard boiled potatoes
- 1 tablespoon parsley chopped
- 1 tablespoon dill
- 1 small red onion diced
- 3 sun dried tomatoes
- 1 tablespoon extra virgin olive oil
- salt to taste
- pepper to taste
Instructions
- Place whole baby potatoes or halved medium potatoes in a pot of cold, salted water. Bring to a boil and simmer for 12–15 minutes until just fork-tender. Drain and let cool slightly.
- Transfer the potatoes to a baking sheet. Gently smash each one with the back of a glass. Brush with olive oil, season with salt and pepper, and roast at 425°F for 20 minutes or until crispy and golden.
- In the meantime, boil the eggs, blend the cottage cheese in a blender or food processor. until smooth, scraping down the sides as needed.
- In a large bowl, mix the tuna, whipped cottage cheese, diced red onion, a drizzle of olive oil, chopped parsley and dill, salt, and pepper. Reserve some herbs for garnish.
- Add the crispy potatoes, chopped hard-boiled eggs, and sun-dried tomatoes to the salad base. Top with extra fresh herbs. Enjoy it warm or cooled down.
Notes
Nutrition
If you tried this Macro Friendly White Chicken Chilli or any other recipe on Hanaa Box, please rate the recipe and let me know how it went in the comments below.
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