Description

This Buttermilk Smashed Potato Salad blends crispy yukon gold potatoes with a creamy dressing, making it a delightful and easy side dish for any BBQ gathering. Enjoy a flavorful mix of mayonnaise, Greek yogurt, and fresh herbs that elevates the classic potato salad to new heights.

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 and bring it to a boil. Cook until fork-tender, about 15-20 minutes.
Preheat your oven to 425°F.
Drain the potatoes and place them on a parchment-lined baking sheet. Gently smash each potato until slightly flattened but still intact.
Drizzle olive oil over the smashed potatoes and brush to coat. Sprinkle with flakey sea salt. 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 crisp, allow them to cool slightly and chop into bite-sized pieces. Add to the dressing and gently toss to combine.
Chill in the fridge for at least 30 minutes to meld flavors. Serve at room temperature, garnished with more herbs if desired.

Notes

Feel free to substitute other herbs based on your preference.
For a creamier texture, add more mayonnaise or Greek yogurt.
Chilling the salad helps enhance the flavors before serving.

Nutrition

Serving Size: 1 serving
Calories: 272
Sugar: 1g
Sodium: 400mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 5g
Cholesterol: 5mg