Ingredients:

2 pounds baby Yukon gold potatoes, scrubbed

Kosher salt, to taste

6 slices center cut bacon

¾ cup Greek yogurt

½ cup mayonnaise

2 teaspoons Dijon mustard

1 large lemon, zested and juiced

1 stalk celery, finely chopped

¼ cup fresh dill, chopped

¼ cup fresh parsley, chopped

¼ medium red onion, finely chopped

3 medium scallions, thinly sliced

3 tins Fishwife tuna, drained

Directions: 

Preheat your oven to 450F. Line two baking sheets with parchment paper.

Add potatoes to a large pot or Dutch oven and cover with 2 inches cold, heavily salted water. Bring to a boil and cook until fork tender (there should be no resistance), 10-12 minutes. Drain and let dry.

Meanwhile, cook the bacon in a large skillet over medium low heat until fat is rendered and bacon is crispy, 8 minutes. Transfer to a paper towel-lined plate and let cool. Transfer to a cutting board and chop.

Add potatoes to prepared sheet pans. Use the back of a glass to smash them down flat. Drizzle them with olive oil and season with salt, to taste. Roast for 50 minutes to 1 hour, or until golden brown and crispy, rotating and switching pans and flipping potatoes half way through,.

Whisk together the yogurt, mayo, Dijon, lemon zest, and lemon juice. Season to taste with salt and pepper. Add scallions, red onion, red pepper, celery, dill, and mint. Once potatoes have cooled at least 5 minutes, add potatoes, tuna, and bacon. Fold them into the salad so everything is evenly coated. Serve immediately. Salad will keep in an airtight container for up to 3 days.