Buttermilk Smashed Potato Salad is a delightful twist on a classic summer side, perfect for gatherings and barbecues. With its creamy texture, seasoned just right, and the satisfying crunch of crispy edges, this dish surprises and delights. Unlike traditional potato salads, this recipe adds an exciting layer of flavors with the inclusion of Greek yogurt and fresh herbs, bringing the comforting taste of BBQ directly onto your plate.

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 discovered this gem at a summer cookout hosted by a dear friend. As the sun set and laughter echoed among the crowd, this Buttermilk Smashed Potato Salad caught my eye on the table. The golden, crispy potatoes glistened with creamy dressing, inviting me to take a taste. One bite in, and I knew I had to recreate this dish for my own gatherings. It’s become a staple for Memorial Day, effortlessly complementing grilled meats and providing a fun, flavorful side that everyone loves. You won’t want to miss out on this crowd-pleaser!

Why You’ll Love This Recipe

Simple & Quick: You can whip this up in about 30 minutes once the potatoes are cooked!
Irresistible Flavor: Creamy, tangy, and the perfect blend of herbs makes every bite delicious.
Eye-Catching Appeal: The golden, crispy potatoes look attractive and inviting on any BBQ spread.
Flexible Serving: Serve it warm, at room temperature, or chilled—perfect for any occasion!
Diet-Friendly Options: Easily make it dairy-free by swapping out the Greek yogurt with a dairy-free alternative.

Ingredients You’ll Need

3 lbs yukon gold baby potatoes: The star of our dish! Yukon golds are creamy, buttery, and hold their shape well.
1 pinch sea salt: Enhances the natural flavors of the potatoes while cooking.
2 tablespoons extra virgin olive oil: Adds richness and helps the potatoes crisp up in the oven.
⅓ cup mayonnaise: Provides creaminess; feel free to use a vegan mayo if preferred.
⅓ cup Greek yogurt (grass-fed): Adds a tangy flavor and a lighter texture than using all mayonnaise.
¼ cup parsley, chopped: Freshness and color; you can use cilantro for a different flavor profile.
⅓ cup green onions, chopped: Adds a mild onion flavor and a nice crunch.
1 tablespoon dill: The herby flavor complements the potatoes wonderfully.
1 tablespoon apple cider vinegar: A tangy kick that elevates the salad.
1 tablespoon Dijon mustard: For that subtle zest that binds everything beautifully.
½ teaspoon flakey sea salt: For seasoning the roasted potatoes; kosher salt works too.
⅓ teaspoon pepper: Adds a touch of warmth to the dish.

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

Cook the Potatoes: Begin by washing the 3 lbs of yukon gold baby potatoes and placing them in a large pot. Cover them with cold water, sprinkle in a pinch of sea salt, and bring to a boil. Let them cook until fork-tender, which should take about 15-20 minutes.
Preheat the Oven: Meanwhile, preheat your oven to 425°F (220°C), creating that hot environment needed to get beautifully crispy potatoes.
Smash and Season: Once the potatoes are done, drain them and lay them out on a lined baking sheet. Using the bottom of a glass, gently smash each potato until slightly flattened but not entirely broken apart. Drizzle with 2 tablespoons of extra virgin olive oil, then brush the oil to coat evenly. Sprinkle with flakey sea salt.
Roast to Perfection: Roast your smashed potatoes in the preheated oven for 15-20 minutes, or until they’re golden brown and crispy on the edges. You’ll want to keep an eye on them; the scent will be irresistible!
Prepare the Dressing: In a large mixing bowl, whisk together 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 flakey sea salt, and ⅓ teaspoon pepper until smooth and creamy.
Combine Potatoes with Dressing: Once your potatoes have cooled slightly, chop them into bite-sized pieces, keeping some larger pieces for texture. Gently toss the potatoes into the dressing, ensuring every piece gets coated.
Chill and Serve: For the best flavor, let the salad chill in the fridge for at least 30 minutes before serving. When you’re ready to serve, feel free to garnish with extra herbs for that gorgeous finishing touch. Serve at room temperature for the best experience!

Storing & Reheating

Store any leftover Buttermilk Smashed Potato Salad in an airtight container in the fridge for up to three days. If you want to keep it for longer, consider freezing it, though the texture may change slightly. For freezing, ensure it’s in a well-sealed container or freezer bag, where it can last for up to three months. To reheat, you can gently warm the potato salad in the microwave for about 1-2 minutes, adding a splash of olive oil or a dash of yogurt to refresh the creaminess.

Chef’s Helpful Tips

Always ensure your potatoes are cooked to a fork-tender stage before smashing—this prevents them from being too hard.
If possible, let your potatoes sit for a few minutes after roasting to allow them to crisp up even more before combining with the dressing.
Feel free to play around with herbs! Fresh dill, basil, or chives work beautifully in this salad.
For a smoother dressing, blend the dressing ingredients instead of whisking by hand. This can create an extra creamy consistency that’s delightful!
This salad can be made one day ahead of time, making it a stress-free addition to your BBQ plans.

What a joy it is to relish in the sunshine with dishes like this Buttermilk Smashed Potato Salad. Combining crispy texture with creamy, tangy bites and delightful herbs, it’s truly an experience. The way these flavors meld together as they chill in the fridge is nothing short of magical. Do let your creativity shine by playing with additional ingredients like bacon bits or roasted garlic! Don’t hold back; give this recipe a try at your next gathering. You just might make it a family favorite!

Recipe FAQs

Can I use other types of potatoes for this recipe?

While Yukon golds provide a creamy texture and golden color, you can substitute with red potatoes or even fingerlings. Just be mindful of the cooking time as different potatoes may require varying times to become tender.

How can I make this salad lighter?

To lighten up the dish, you can replace half of the mayonnaise with additional Greek yogurt. This also enhances the tangy flavor while cutting down on calories.

Can I prepare this salad in advance?

Absolutely! In fact, making it a day ahead allows the flavors to really develop. Just be sure to let it sit for about 30 minutes at room temperature before serving, to bring it back to life.

What can I serve this salad with?

This salad is an incredibly versatile side dish perfect for BBQs, picnics, or even casual weeknight dinners. It pairs wonderfully with grilled chicken, burgers, or even smoky ribs, making it a beloved addition to your summer menus.