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

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 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.

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 2g
Sodium: 400mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 6g
Cholesterol: 10mg