Description

This Buttermilk Smashed Potato Salad features creamy dressing, tender potatoes, and fresh herbs, making it an ideal side dish for any summer BBQ. It’s effortless to prepare and bursting with flavor, perfect for gatherings or casual meals.

Ingredients

Scale

3 lbs yukon gold baby potatoes
1 pinch sea salt
2 tablespoons extra virgin olive oil
⅓ cup mayonnaise
⅓ cup greek yogurt grass-fed
¼ cup parsley chopped
⅓ cup green onions chopped
1 tablespoon dill
1 tablespoon apple cider vinegar
1 tablespoon dijon mustard
½ teaspoon flakey sea salt
⅓ teaspoon pepper

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Instructions

Wash the potatoes and place them in a large pot, covering with cold water. Add a pinch of sea salt, bring to a boil, and cook until fork-tender for about 15-20 minutes.
Preheat the oven to 425 degrees F.
Drain the potatoes and arrange them on a baking sheet lined with parchment paper. Use a glass to gently smash each potato until slightly flattened but intact.
Drizzle the smashed potatoes with olive oil and brush to coat. Season with flakey sea salt, then roast in the oven for 15-20 minutes until golden brown and crispy.
In a large bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, parsley, green onions, dill, sea salt, and pepper.
Once the potatoes are roasted and slightly cooled, chop them into bite-size pieces and add to the dressing, tossing gently to coat.
Chill the salad in the fridge for at least 30 minutes to allow flavors to meld. Serve at room temperature, garnished with additional herbs if desired.

Notes

Ensure the potatoes are tender before smashing for the best texture.
This salad can be made a day in advance for maximum flavor.
Adjust the seasoning according to your taste preferences.

Nutrition

Serving Size: 1 serving
Calories: 370
Sugar: 2g
Sodium: 400mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 4g
Protein: 6g
Cholesterol: 10mg