Crunchy Potato Salad with Eggs

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If you love a good potato salad but want something with more texture and bold flavors, this crunchy potato salad with tuna and harissa is exactly what you need. Instead of soft, boiled potatoes coated in heavy mayo, this version takes things up a notch by roasting smashed potatoes until crispy before tossing them in a creamy, tangy, and slightly spicy sauce. The result? A salad that’s part warm, part cold, and packed with crunch, richness, and a little kick.

I love this recipe because it’s so much more than just a side dish. The crispy potatoes bring incredible texture, the tuna and anchovies add that deep umami flavor, and the harissa gives the whole thing a spicy edge that keeps it from being just another mayo-based salad. Plus, the combination of Greek yogurt, cream, and mayo makes the dressing light yet creamy without being overpowering.

This is the kind of salad that works for any occasion—serve it as a side, eat it as a full meal, or even make it in advance and enjoy it cold. Either way, it’s seriously addictive, and once you try it, you’ll never want to go back to regular potato salad again.

Tips for Making the Best Crunchy Potato Salad

• Smash the potatoes thinly – The thinner they are, the crispier they’ll get in the oven. If they’re too thick, they’ll stay soft inside and won’t develop that golden crunch.
• Use the grill setting for extra crispiness – If you want maximum crunch, turn on the grill (broiler) for the last 5–6 minutes of baking. Keep an eye on them so they don’t burn.
• Mix the sauce separately first – This helps blend the flavors properly before adding the potatoes. Let the sauce sit for a couple of minutes so the flavors can develop.
• Adjust the harissa to your spice level – Harissa adds a great depth of flavor, but if you don’t like too much heat, start with a small amount and add more as you go.
• Serve warm or cold – The salad is great either way! If you want a contrast in textures, toss the crispy potatoes with the cold sauce just before serving.

Ingredients

• 1kg (2.2 lbs) baby potatoes
• 1 can tuna (per 2 people)
• 1 egg per person
• 2 tablespoons Greek yogurt per plate
• 2 tablespoons single cream per plate
• Mayonnaise (to taste)
• 1 teaspoon harissa (adjust to taste)
• A few anchovies (chopped, optional)

Alternative Ingredients

• Swap tuna for shredded chicken – If you’re not a fan of tuna, cooked and shredded chicken breast works really well in this salad.
• Try smoked salmon instead of anchovies – It adds a salty, rich flavor without being as intense as anchovies.
• Use sour cream instead of Greek yogurt – If you want a tangier dressing, sour cream works just as well and adds a bit more richness.
• Add fresh herbs – Chopped parsley, chives, or dill can bring a fresh, herby contrast to the rich dressing.
• Make it vegetarian – Skip the tuna and anchovies and add roasted chickpeas for a crunchy, protein-packed alternative.

Step 1: Prepare and Boil the Potatoes

Rinse the baby potatoes well, scrubbing off any dirt since you’ll be leaving the skin on. Bring a large pot of salted water to a boil and add the potatoes. Boil them for about 15–20 minutes until fork-tender but not falling apart.

Step 2: Smash and Roast the Potatoes

Preheat your oven to 200°C (400°F). Drain the potatoes and spread them out on a baking sheet lined with parchment paper. Place another sheet of parchment on top and use a glass to gently smash each potato. Try to get them as thin as possible for extra crispiness.

Drizzle the smashed potatoes with olive oil and season with a little salt. Bake for 30 minutes, then switch to the grill (broiler) setting for an extra 5–6 minutes to get them super crispy.

Step 3: Boil and Mash the Eggs

While the potatoes are roasting, bring a pot of water to a boil and add the eggs. Boil for 10 minutes, then drain and place them in cold water. Once cooled, peel and mash the eggs in a separate bowl.

Step 4: Make the Creamy Dressing

In a bowl, mix Greek yogurt, single cream, mayonnaise, and harissa until smooth. Stir in the mashed eggs, tuna, and chopped anchovies (if using). Mix everything well so the flavors combine.

Step 5: Assemble the Salad

Once the potatoes are crispy, take them out of the oven and immediately toss them in the dressing while they’re still warm. This helps the sauce coat them nicely while keeping some of that crunch.

Step 6: Serve and Enjoy

Serve warm for the best contrast in textures, or let it cool and enjoy it as a cold, creamy potato salad with a twist. Either way, this dish is guaranteed to be a hit!