Crispy Smashed Potato Tuna Salad by @shredhappens

Name: Crispy Smashed Potato Tuna Salad
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Ingredients: 450 g Baby Potatoes; 1 tbsp Olive Oil for drizzling the potatoes; 1 tsp Garlic Powder; 0.5 tsp Paprika; Salt to taste, for the potatoes, a couple pinches, for the sauce; Black Pepper to taste, for the potatoes, a couple pinches, for the sauce; 2 cans Tuna Safe Catch brand; 2 Hardboiled Eggs chopped; 60 ml Red Onion finely diced; 60 ml Dill Pickles finely diced; 60 ml Celery finely diced; 2.5 tbsp Fresh Dill; 2.5 tbsp Chives finely chopped, 2-3 tbsp; plus extra for garnish; 80 ml Yogurt; 1.5 tbsp Mayo 1-2 tbsp; 1.5 Adobo Chipotle Sauce 1 to 2 tbsp; 1 tsp Dijon Mustard; 1 Lemon juice of; 1 tbsp Chili Lime Seasoning

1h5

4 servings

🥔

450 g

Baby potatoes

🫒

1 tbsp

Olive oil

🧄

1 tsp

Garlic powder

🌶️

0.5 tsp

Paprika

🧂

Salt

⚫

Black pepper

🐟

2 cans

Tuna

🥚

2

Hardboiled eggs

🧅

60 ml

Red onion

🌿

60 ml

Dill pickles

🥬

60 ml

Celery

🌿

2.5 tbsp

Fresh dill

🌿

2.5 tbsp

Chives

🥣

80 ml

Yogurt

🥚

1.5 tbsp

Mayo

🌶️

1.5

Adobo chipotle sauce

🌼

1 tsp

Dijon mustard

🍋

1

Lemon

🌶️

1 tbsp

Chili lime seasoning

Preheat
Preheat the oven to 425F.
Boil
- Baby potatoes
- Salt
Boil the baby potatoes in salted water for 15-20 minutes until fork tender.
Drain
- Baby potatoes
Drain the potatoes well and let them steam dry for a few minutes.
Transfer
- Baby potatoes
Transfer to a parchment-lined baking sheet and smash with the bottom of a glass until about 1/4 inch thick.
Drizzle
- Baby potatoes
- Olive oil
- Garlic powder
Drizzle the potatoes with the olive oil and season with the garlic powder, paprika, salt, and black pepper.
Roast
- Baby potatoes
Roast the potatoes for 35-45 minutes, leaving space between them and checking around 30 minutes, until golden and crispy.
Roast
- Tuna
- Baby potatoes
While the potatoes roast, make the tuna salad using the tuna.
Add
- Tuna
- Hardboiled eggs
- Red onion
Flake the tuna, then add the chopped hardboiled eggs, red onion, dill pickles, celery, fresh dill, and chives.
Mix
- Yogurt
- Mayo
- Salt
For the sauce, mix together the yogurt, mayo, adobo chipotle sauce, dijon mustard, lemon juice, chili lime seasoning, and a couple pinches of salt and pepper.
Cool
- Baby potatoes
Let the potatoes cool briefly until no longer steaming, then break into chunky pieces.
Fold
- Baby potatoes
- Tuna
Gently fold the potatoes into the tuna salad right before serving, saving the crispiest pieces for the top.
Garnish
- Chives
- Black pepper
Finish with extra chives and black pepper.

Crispy Smashed Potato Tuna Salad by @shredhappens

1h5

4 servings

🥔

450 g

Baby potatoes

🫒

1 tbsp

Olive oil

🧄

1 tsp

Garlic powder

🌶️

0.5 tsp

Paprika

🧂

Salt

⚫

Black pepper

🐟

2 cans

Tuna

🥚

2

Hardboiled eggs

🧅

60 ml

Red onion

🌿

60 ml

Dill pickles

🥬

60 ml

Celery

🌿

2.5 tbsp

Fresh dill

🌿

2.5 tbsp

Chives

🥣

80 ml

Yogurt

🥚

1.5 tbsp

Mayo

🌶️

1.5

Adobo chipotle sauce

🌼

1 tsp

Dijon mustard

🍋

1

Lemon

🌶️

1 tbsp

Chili lime seasoning

Preparation Steps

Step 1/12
Preheat the oven to 425F.
Step 2/12
Boil the baby potatoes in salted water for 15-20 minutes until fork tender.
🥔Baby potatoes
🧂Salt
🍲Pot
Step 3/12
Drain the potatoes well and let them steam dry for a few minutes.
🥔Baby potatoes
🧺Colander
Step 4/12
Transfer to a parchment-lined baking sheet and smash with the bottom of a glass until about 1/4 inch thick.
🥔Baby potatoes
🍳Baking sheet
📜Parchment paper
🥛Glass
Step 5/12
Drizzle the potatoes with the olive oil and season with the garlic powder, paprika, salt, and black pepper.
🥔Baby potatoes
🫒Olive oil
🧄Garlic powder
🌶️Paprika
🧂Salt
⚫Black pepper
Step 6/12
Roast the potatoes for 35-45 minutes, leaving space between them and checking around 30 minutes, until golden and crispy.
🥔Baby potatoes
🍳Baking sheet
Step 7/12
While the potatoes roast, make the tuna salad using the tuna.
🐟Tuna
🥣Mixing bowl
Step 8/12
Flake the tuna, then add the chopped hardboiled eggs, red onion, dill pickles, celery, fresh dill, and chives.
🐟Tuna
🥚Hardboiled eggs
🧅Red onion
🌿Dill pickles
🥬Celery
🌿Fresh dill
🌿Chives
🥣Mixing bowl
🔪Knife
🪵Cutting board
Step 9/12
For the sauce, mix together the yogurt, mayo, adobo chipotle sauce, dijon mustard, lemon juice, chili lime seasoning, and a couple pinches of salt and pepper.
🥣Yogurt
🥚Mayo
🌶️Adobo chipotle sauce
🌼Dijon mustard
🍋Lemon
🌶️Chili lime seasoning
🧂Salt
⚫Black pepper
🥣Mixing bowl
🥄Spoon
Step 10/12
Let the potatoes cool briefly until no longer steaming, then break into chunky pieces.
🥔Baby potatoes
Step 11/12
Gently fold the potatoes into the tuna salad right before serving, saving the crispiest pieces for the top.
🥔Baby potatoes
🐟Tuna
🥣Mixing bowl
Step 12/12
Finish with extra chives and black pepper.
🌿Chives
⚫Black pepper

Composition

Ingredients

Types

Vegetables, Oils, Spices, Fish, Eggs, Condiments, Herbs, Dairy, Fruits

Ingredients

Baby potatoes, Olive oil, Garlic powder, Paprika, Salt, Black pepper, Tuna, Hardboiled eggs, Red onion, Dill pickles, Celery, Fresh dill, Chives, Yogurt, Mayo, Adobo chipotle sauce, Dijon mustard, Lemon, Chili lime seasoning

Notes

Olive oil (for drizzling the potatoes), Salt (to taste, for the potatoes, a couple pinches, for the sauce), Black pepper (to taste, for the potatoes, a couple pinches, for the sauce), Tuna (Safe Catch brand), Hardboiled eggs (chopped), Red onion (finely diced), Dill pickles (finely diced), Celery (finely diced), Chives (finely chopped, 2-3 tbsp, plus extra for garnish), Mayo (1-2 tbsp), Adobo chipotle sauce (1 to 2 tbsp), Lemon (juice of)

Allergens

Fish, Eggs, Celery, Milk, Mustard

Dietetics

Dietary regimen

Pescatarian, Nut-Free, High-Protein, Sugar-Free

Calories

380 kcal

Macro nutrients

Protein: 38g, Carbohydrates: 28g, Fat: 14g, Fiber: 3g, Sugars: 3g

Nutritional Information

Minerals

Sodium: 820mg, Potassium: 750mg, Iron: 2mg, Calcium: 90mg, Selenium: 60µg

Vitamins

Vitamin C: 18mg, Vitamin B12: 3µg, Vitamin D: 1µg, Vitamin A: 120µg

Preparation

Time Information

Preparation

20 minutes

Cooking

45 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

Baking sheet, Parchment paper, Glass, Mixing bowl, Knife, Cutting board, Colander, Pot, Spoon

Appliances

Oven, Stove

Type

Type Of Dish

Main Course, Salad

Occasions

Everyday Meal, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@shredhappens

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Crispy, Creamy, Crunchy, Chunky

Flavors

Tangy, Citrusy, Savory, Smoky, Briny

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 2-3 days (store in an airtight container,keep crispy potatoes separate if possible to preserve texture,consume promptly due to mayo/yogurt-based sauce and tuna)

450 g

Baby potatoes

1 tbsp

Olive oil

1 tsp

Garlic powder

0.5 tsp

Paprika

Salt

Black pepper

2 cans

Tuna

2

Hardboiled eggs

60 ml

Red onion

60 ml

Dill pickles

60 ml

Celery

2.5 tbsp

Fresh dill

2.5 tbsp

Chives

80 ml

Yogurt

1.5 tbsp

Mayo

1.5

Adobo chipotle sauce

1 tsp

Dijon mustard

1

Lemon

1 tbsp

Chili lime seasoning

450 g

Baby potatoes

1 tbsp

Olive oil

1 tsp

Garlic powder

0.5 tsp

Paprika

Salt

Black pepper

2 cans

Tuna

2

Hardboiled eggs

60 ml

Red onion

60 ml

Dill pickles

60 ml

Celery

2.5 tbsp

Fresh dill

2.5 tbsp

Chives

80 ml

Yogurt

1.5 tbsp

Mayo

1.5

Adobo chipotle sauce

1 tsp

Dijon mustard

1

Lemon

1 tbsp

Chili lime seasoning

Preparation Steps

Step 1/12

Step 2/12

Step 3/12

Step 4/12

Step 5/12

Step 6/12

Step 7/12