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
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.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 12mg