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A plate of high protein crispy potato salad garnished with hard boiled eggs, sun dried tomatoes and chopped dill and parsley.

High Protein Crispy Potato Salad

Hanaa Idouz
This high-protein 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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Salad, Side Dish
Cuisine American
Servings 2 servings
Calories 444 kcal

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

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.
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.

Nutrition

Serving: 1servingCalories: 444kcalCarbohydrates: 50gProtein: 33gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 48mgSodium: 537mgPotassium: 1398mgFiber: 6gSugar: 8gVitamin A: 411IUVitamin C: 52mgCalcium: 149mgIron: 4mg
Keyword cottage cheese, crispy potato, potato salad
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