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Healthy High Protein Smashed Potato Salad Recipe with Creamy Tahini Dressing

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A wholesome smashed potato salad featuring tender baby potatoes, a creamy nutty tahini dressing, and a protein boost from chickpeas and hemp seeds. Perfect for meal prep and versatile for various diets.

Ingredients

Scale
  • 1.5 pounds baby Yukon Gold or red potatoes
  • 3 tablespoons extra virgin olive oil
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • 1 teaspoon fresh thyme or rosemary (optional)
  • ¼ cup tahini
  • 3 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 3–4 tablespoons warm water
  • ½ teaspoon smoked paprika
  • 1 teaspoon maple syrup or honey (optional)
  • Salt to taste
  • 1 cup cooked chickpeas, drained and rinsed
  • 2 tablespoons hemp seeds (optional)
  • 2 tablespoons chopped fresh parsley or cilantro (optional)
  • 2 tablespoons thinly sliced scallions or red onion (optional)

Instructions

  1. Place the baby potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil, then simmer until tender when pierced with a fork, about 15-20 minutes. Drain well and let cool slightly.
  2. Preheat your oven to 425°F (220°C).
  3. Arrange the cooked potatoes on a baking sheet lined with parchment paper or lightly oiled. Using a potato masher or the bottom of a sturdy glass, gently press down each potato until it’s about ½ inch thick but still in one piece.
  4. Drizzle the smashed potatoes with olive oil, sprinkle sea salt, black pepper, and fresh thyme or rosemary if using. Roast in the oven for 20-25 minutes, flipping halfway, until golden and crispy on the edges.
  5. In a mixing bowl, whisk together tahini, lemon juice, minced garlic, smoked paprika, maple syrup or honey, and salt. Slowly add warm water, one tablespoon at a time, whisking until you reach a smooth, pourable consistency. Taste and adjust seasoning as needed.
  6. In a large bowl, combine the roasted smashed potatoes, chickpeas, hemp seeds, fresh herbs, and sliced scallions or onions. Pour the tahini dressing over the salad and gently toss everything until well coated.
  7. Taste again and add more lemon juice or salt if desired. Serve warm, at room temperature, or chilled.

Notes

Add warm water slowly to tahini dressing to avoid clumps. Roast potatoes at high heat (425°F) for crispy edges. Toss salad with dressing just before serving to keep potatoes from getting soggy. Can substitute chickpeas with lentils or shredded chicken for different protein options.

Nutrition

Keywords: smashed potato salad, high protein salad, tahini dressing, healthy potato salad, meal prep salad, vegan salad, gluten-free salad

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