Buttermilk Smashed Potato Salad is a delicious twist on a classic side dish, perfect for those upcoming summer barbecues and Memorial Day celebrations. With each bite, you experience the crispy exterior of perfectly roasted potatoes hugging the rich, creamy dressing made with tangy buttermilk and Greek yogurt. It’s not just any potato salad; it beautifully balances the rustic charm of a comforting dish with the vibrant flavors of fresh herbs and zesty mustard.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Buttermilk Smashed Potato Salad | Creamy BBQ Side for Memorial Day
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Buttermilk Smashed Potato Salad | Creamy BBQ Side for Memorial Day

Buttermilk Smashed Potato Salad | Creamy BBQ Side for Memorial Day

I first stumbled upon this recipe on a particularly sunny day while preparing for a picnic with friends. As I opened the fridge, I noticed I had all the ingredients on hand. The ease with which I could throw together this flavorful salad and the way it instantly elevated my gathering solidified its spot in my summer recipe rotation. Not to mention, each spoonful brings back the warmth of shared moments and laughter.

Why You’ll Love This Recipe

Simple & Quick: It takes about 40 minutes from prep to plate, making it an accessible dish for any occasion.
Irresistible Flavor: The combination of creamy mayonnaise, tangy Greek yogurt, and zesty dijon mustard makes every bite pop with flavor.
Eye-Catching Appeal: The contrast between crispy potatoes and fresh, vibrant herbs creates a stunning presentation that impresses.
Flexible Serving: Great as a barbecue side, for potlucks, or even a casual lunch – this salad fits all scenarios.
Diet-Friendly Options: Easily adjust the ingredients to cater to dietary needs with gluten-free or dairy-free alternatives if desired.

Ingredients You’ll Need

3 lbs yukon gold baby potatoes: These creamy potatoes are perfect for smashing and roasting. They hold their shape well and add a buttery flavor.
1 pinch sea salt: This helps enhance the natural flavors of the potatoes during cooking.
2 tablespoons extra virgin olive oil: A drizzle helps achieve that crispy texture while adding a hint of richness.
⅓ cup mayonnaise: Traditional creamy base that gives the salad its rich texture.
⅓ cup Greek yogurt (grass-fed): Adds tanginess and cuts through the richness of the mayonnaise, providing a creamy finish.
¼ cup parsley, chopped: Fresh parsley adds a pop of color and freshness.
⅓ cup green onions, chopped: Their mild flavor offers a sweet bite and brightens the dish.
1 tablespoon dill: Dill brings a distinct herbaceous note that pairs beautifully with the potatoes.
1 tablespoon apple cider vinegar: Adds acidity and brightness, balancing the creaminess of the dressing.
1 tablespoon dijon mustard: A touch of sharpness that elevates the salad’s flavor profile.
½ teaspoon flaky sea salt: For sprinkling on the roasted potatoes to enhance their taste.
⅓ teaspoon pepper: A slight kick to round out the flavors.

How to Make Buttermilk Smashed Potato Salad | Creamy BBQ Side for Memorial Day

Prep the Potatoes: Wash the 3 lbs of yukon gold baby potatoes and place them in a large pot. Cover with cold water and add a good pinch of sea salt. Bring to a boil and cook until fork-tender, about 15-20 minutes.
Roast the Potatoes: Preheat your oven to 425°F. Drain the potatoes and transfer them to a baking sheet lined with parchment paper. Using the bottom of a glass, gently smash each potato until slightly flattened but still intact. Drizzle with 2 tablespoons of extra virgin olive oil and brush to evenly coat. Season with flaky sea salt. Roast in the oven for 15-20 minutes or until golden brown and crispy.
Prepare the Dressing: In a large mixing bowl, whisk together the ⅓ cup mayonnaise, ⅓ cup Greek yogurt, 1 tablespoon dijon mustard, 1 tablespoon apple cider vinegar, ¼ cup chopped parsley, ⅓ cup chopped green onions, 1 tablespoon dill, ½ teaspoon flaky sea salt, and ⅓ teaspoon pepper.
Combine & Chill: Once the potatoes are done roasting and have cooled slightly, chop them into bite-sized pieces, leaving some larger and some smaller for texture. Add the crispy potatoes to the bowl with the dressing and gently toss to coat everything evenly. For the best flavor, chill the salad in the fridge for at least 30 minutes before serving.
Serve: When you’re ready to serve, transfer the salad to a serving dish and garnish with additional herbs if desired. Serve at room temperature for the ultimate flavor experience.

Storing & Reheating

To store, keep your Buttermilk Smashed Potato Salad covered in the fridge, where it lasts for about three days. If you need longer storage, consider freezing it in an airtight container for up to three months; however, note that the texture may change slightly. To refresh it, simply let it thaw in the fridge overnight and give it a good stir before serving. Enjoy it at room temperature or chilled, but remember that flavors develop even more after a day in the fridge!

Chef’s Helpful Tips

Ensure your potatoes are similar in size for even cooking; this helps with consistent texture.
Roasting the potatoes at a high temperature is key to achieving that delicious crispiness.
Mix the dressing just before combining with the potatoes to prevent them from becoming soggy.
For added zest, try sprinkling the finished salad with some smoked paprika or a squeeze of fresh lemon juice.
If making ahead of time, consider adding the green onions just before serving for that fresh crunch.

With the vibrant mix of flavors and textures, Buttermilk Smashed Potato Salad is guaranteed to be a hit at any gathering. The creamy dressing, enhanced by herbs and spices, truly complements the crispy potatoes for a lovely dish that’s sure to impress your guests. Don’t hesitate to experiment with different herbs or spices to make it your own—every variation brings something special. Gather your friends or family around the table, and enjoy this fabulous salad that feels just right for any occasion.

Recipe FAQs

Can I use other types of potatoes?

Absolutely! While yukon golds are fantastic for their creamy texture, you can also use red potatoes or even russets. Just keep in mind that different potatoes can yield different textures.

What can I substitute for mayonnaise?

If you’re looking for a lighter version or a dairy-free option, you could substitute mayonnaise with additional Greek yogurt or use an avocado-based mayo. Both give a creamy texture, just with varying flavors.

How can I make this dish vegan?

To make this recipe vegan, use dairy-free mayo and replace the Greek yogurt with a plant-based yogurt. Always check the labels to ensure they’re free from animal products.

Can I prepare this potato salad in advance?

Yes, you can! The flavors of your buttermilk smashed potato salad deepen after sitting in the fridge. Preparation a day ahead makes for a quicker serving on the day of your barbecue or gathering. Just remember to add the green onions just before serving for freshness!

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Buttermilk Smashed Potato Salad | Creamy BBQ Side for Memorial Day

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Author: Peter
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Side Dish
Method: Roasting
Cuisine: American

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Description

This Buttermilk Smashed Potato Salad features crispy potatoes, tangy dressing, and fresh herbs. It’s a simple yet flavorful side dish, ideal for gatherings or BBQs!

Ingredients

Scale

3 lbs yukon gold baby potatoes
1 pinch sea salt
2 tablespoon 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 them with cold water. Add a pinch of salt, bring to a boil, and cook until fork-tender for about 15-20 minutes.
Preheat your oven to 425 degrees F.
Drain the potatoes and place them on a lined baking sheet. Use a glass to gently smash each potato until slightly flattened but still intact.
Drizzle olive oil over the smashed potatoes and use a brush to coat them. 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 done, allow them to cool, then chop into bite-size pieces, leaving some larger. Add the crispy potatoes to the dressing and toss to coat.
Refrigerate the salad for at least 30 minutes to meld flavors. Serve at room temperature, garnished with extra herbs if desired.

Notes

Feel free to add other herbs like chives or basil for more flavor.
This salad can be made a day ahead and stored in the refrigerator for convenience.
Serve as a side dish at BBQs or gatherings for a delicious treat.