Description

This Buttermilk Smashed Potato Salad offers a delightful mix of creamy flavors and crispy textures. With mayonnaise, Greek yogurt, and fresh herbs, it’s a satisfying side dish that elevates any gathering. Perfect for BBQs or as a comforting side, this dish brings together simple ingredients for a tasty outcome.

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 thoroughly and place them in a large pot. Cover with cold water and add a pinch of sea salt. Boil until fork-tender, roughly 15-20 minutes.
Preheat the oven to 425 degrees F.
Drain the potatoes and spread them on a baking sheet lined with parchment paper. Use a glass to gently smash each potato until slightly flattened but still intact.
Drizzle olive oil over the smashed potatoes, ensuring even coverage with a brush. Season with flakey sea salt. Bake for 15-20 minutes or until golden and crispy.
In a mixing bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, parsley, green onions, dill, sea salt, and pepper.
Once the potatoes are cool, chop them into bite-sized pieces, combining larger and smaller chunks. Add them to the dressing and gently toss to coat.
Refrigerate the salad for at least 30 minutes to allow flavors to meld. Transfer to a serving dish, garnish with herbs if desired, and serve at room temperature.

Notes

Feel free to use other herbs like chives or basil for variation.
If you prefer a sharper taste, use more Dijon mustard in the dressing.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 1g
Sodium: 540mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 6g
Cholesterol: 10mg