Buttermilk Smashed Potato Salad is a delicious twist on the classic potato salad, perfect for summer gatherings like Memorial Day BBQs. Picture tender, creamy potatoes, deliciously smashed and golden brown, marrying with a zesty dressing that includes rich mayonnaise and Greek yogurt, giving it a fresh, tangy lift. This isn’t your ordinary potato salad; it delivers layers of flavor and texture that will have everyone reaching for seconds.

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 remember the first time I made Buttermilk Smashed Potato Salad. It was a sunny day, and the grill was fired up. As I set the dish on the table, the tantalizing aroma drew everyone in. The combination of crispy edges and creamy depths turned out to be the star of the spread, outshining even the grilled meats. Trust me, this dish works for any occasion; it’s easy to make, budget-friendly, and above all, a total crowd-pleaser. So grab your apron, and let’s dive into this delightful recipe.

Why You’ll Love This Recipe

Simple & Quick: Whip up this salad in about 30 minutes, plus chilling time.
Irresistible Flavor: Expect a perfect harmony of creamy, tangy, and herbaceous notes.
Eye-Catching Appeal: Those golden-brown crispy potatoes are sure to impress guests.
Flexible Serving: It’s an ideal side for barbecues, picnics, and even potlucks.
Diet-Friendly Options: Easily adaptable to suit vegetarian diets – just choose a plant-based mayo!

Ingredients You’ll Need

3 lbs yukon gold baby potatoes: This variety is buttery and creamy, perfect for a satisfying texture in the salad.
1 pinch sea salt: Enhances the natural flavor of the potatoes during boiling.
2 tablespoons extra virgin olive oil: Adds richness and helps the potatoes get crispy when roasted.
⅓ cup mayonnaise: Provides creaminess that brings the potatoes and dressing together.
⅓ cup Greek yogurt (grass-fed): Boosts the creaminess while adding a tangy flavor; you can substitute it with sour cream if needed.
¼ cup parsley (chopped): Offers a fresh, vibrant flavor that balances the richness.
⅓ cup green onions (chopped): Adds a mild onion kick that brightens the dish.
1 tablespoon dill: This herb complements the potatoes beautifully and adds a classic touch.
1 tablespoon apple cider vinegar: Provides a tangy acidity that brightens the salad.
1 tablespoon Dijon mustard: Adds a hint of zippiness and depth to the dressing.
½ teaspoon flaky sea salt: A final sprinkle enhances flavor and crunch.
⅓ teaspoon pepper: For just the right amount of warmth and depth.

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

Prepare the Potatoes: Begin by washing 3 lbs of yukon gold baby potatoes until clean. Place them in a large pot and cover with cold water. Toss in a pinch of sea salt, bring it to a boil, and cook until they are fork-tender, about 15-20 minutes.
Preheat the Oven: While the potatoes are cooking, preheat your oven to 425°F (220°C).
Smash the Potatoes: Once cooked, drain the potatoes and lay them on a parchment-lined baking sheet. Using the bottom of a glass, gently smash each potato until slightly flattened but still intact.
Roast the Potatoes: Drizzle the smashed potatoes with 2 tablespoons of extra virgin olive oil, ensuring they are coated. Sprinkle with flaky sea salt before placing them in the oven to roast for about 15-20 minutes, or until they turn golden brown and crispy.
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, and ½ teaspoon flaky sea salt. Add ⅓ teaspoon pepper to taste and blend until smooth.
Combine Ingredients: Once the potatoes are out of the oven, allow them to cool slightly. Chop them into bite-size pieces—feel free to leave some larger for texture. Gently fold the potatoes into the dressing until well coated.
Chill the Salad: Cover the salad and place it in the refrigerator for at least 30 minutes. This chilling time allows the flavors to meld beautifully.
Serve: When ready to serve, transfer the salad to a serving dish, garnishing with additional herbs if desired. It’s delightful served at room temperature.

Storing & Reheating

To keep your Buttermilk Smashed Potato Salad fresh, store any leftovers in an airtight container in the fridge, where it will last for up to three days. To freeze, place the salad in a freezer-safe container, where it can be kept for up to three months. When ready to enjoy, simply thaw overnight in the refrigerator and serve cold. The texture may vary slightly after freezing, so consider refreshing it with a splash of olive oil or a bit more dressing.

Chef’s Helpful Tips

Use fresh ingredients for maximum flavor; opt for fresh herbs instead of dried.
Ensure the potatoes are not overcrowded on the baking sheet; this helps them get crispy.
Don’t skip the chilling time; it enhances the flavors and helps the salad set beautifully.
If you prefer a tangier salad, feel free to increase the apple cider vinegar or Dijon mustard in the dressing.
For added texture, consider throwing in some crispy bacon bits or hard-boiled eggs.

Buttermilk Smashed Potato Salad is a fantastic addition to any summer gathering. It combines creamy and crispy elements, enticing everyone around the grill. Whether you’re serving it at a barbecue or a potluck, it’s sure to entice and impress your guests. Feel free to experiment with flavors or add your own touch – the possibilities are endless. I hope you give this a try and enjoy every flavorful bite!

Recipe FAQs

Can I use other types of potatoes for this recipe?

Absolutely! While yukon golds are perfect for their buttery texture, you can use red potatoes or even russets if that’s what you have on hand. Just adjust the cooking times to ensure they’re tender but not mushy.

What if I don’t have Greek yogurt?

If Greek yogurt isn’t available, substitute it with regular plain yogurt or sour cream. Each will lend a slightly different flavor, but they will still work beautifully in this dish.

How can I make this salad vegan?

To turn this into a vegan dish, simply replace the mayonnaise with a vegan mayo and the Greek yogurt with a plant-based yogurt. The flavor will remain delicious yet suitable for a vegan diet!

Can I make this salad a day ahead?

Yes! In fact, preparing the Buttermilk Smashed Potato Salad a day in advance is often recommended. This allows the flavors to develop and intensify, making it even tastier when served. Just store it in the refrigerator until it’s time to serve.

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Buttermilk Smashed Potato Salad | Creamy BBQ Side for Memorial Day

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Author: Anna
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American

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Description

This Buttermilk Smashed Potato Salad combines crispy yukon gold potatoes with a creamy and flavorful dressing. It’s an easy dish perfect for your next BBQ or picnic, offering a satisfying taste that everyone will love.

Ingredients

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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 good pinch of salt, bring to a boil, and cook until fork-tender (about 15-20 minutes).
Preheat the oven to 425°F.
Drain the potatoes and place them on a parchment-lined baking sheet. Use the bottom of a glass to gently smash each potato until slightly flattened but still intact.
Drizzle the smashed potatoes with olive oil and use a brush to distribute it evenly. Season with flakey sea salt. Roast 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 slightly, then chop them into bite-size pieces. Mix the crispy potatoes with the dressing, tossing gently to coat.
Refrigerate for at least 30 minutes for flavors to meld. When ready to serve, transfer to a serving dish and garnish with more herbs, if desired. Serve at room temperature.

Notes

Adjust seasoning to taste before serving.
Can be made a day ahead for convenience, just remember to chill it!
For a touch of heat, add a pinch of chili flakes to the dressing.