Buttermilk Smashed Potato Salad is more than just a typical BBQ side dish; it’s a tribute to summer gatherings filled with laughter and good food. The delightful combination of crispy smashed potatoes and a creamy, tangy dressing creates an unforgettable experience that brings everyone back for seconds. Picture a sunny day, the grill sizzling in the background, and your loved ones gathered around, eagerly waiting to taste this delicious yet easy-to-make treat.

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

This recipe has a fascinating journey, originating from a family favorite that always had its place at our potlucks. I’ve experimented with various ingredients over the years, cultivating the perfect blend of flavors. Each bite of the Buttermilk Smashed Potato Salad offers a satisfying crunch, while the creamy dressing hugs each piece of potato. It’s loaded with fresh herbs, making it not just a feast for the taste buds but also a delight for the eyes. Trust me when I say this dish belongs on your Memorial Day table!

Why You’ll Love This Recipe

Simple & Quick: You can whip this up in no time—perfect for last-minute BBQs!
Irresistible Flavor: The combination of creamy buttermilk and fresh herbs makes every bite a delight.
Eye-Catching Appeal: The vibrant colors of potatoes and herbs create a gorgeous presentation.
Flexible Serving: Perfect for potlucks, picnics, or as a special side at dinner.
Diet-Friendly Options: Feel free to swap in dairy-free alternatives if needed!

Ingredients You’ll Need

3 lbs Yukon Gold baby potatoes: These waxy potatoes are creamy and hold their shape well during cooking.
A pinch of sea salt: Essential in the boiling water to enhance the potatoes’ natural flavor.
2 tablespoons extra virgin olive oil: This adds richness and helps achieve a crispy texture when roasting.
⅓ cup mayonnaise: It brings creaminess and depth to the dressing.
⅓ cup grass-fed Greek yogurt: Higher in protein, it balances the richness of the mayonnaise while adding a tangy flair.
¼ cup parsley, chopped: Fresh parsley brightens the flavors and adds a pop of color.
⅓ cup green onions, chopped: These add a mild onion flavor and a little crunch to the salad.
1 tablespoon dill: Dill pairs wonderfully with potatoes, bringing a fresh herbal note.
1 tablespoon apple cider vinegar: The acidity cuts through the richness, adding a nice tang.
1 tablespoon Dijon mustard: This offers a subtle heat and complexity to the dressing.
½ teaspoon flaky sea salt: A finishing touch to enhance flavor and texture.
⅓ teaspoon pepper: For a hint of warmth.

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

Boil the Potatoes: Start by washing the 3 lbs of Yukon Gold baby potatoes. Place them in a large pot, covering them with cold water. Sprinkle in a pinch of sea salt, bring to a boil, and cook until they are fork-tender—about 15-20 minutes.
Preheat the Oven: While the potatoes are boiling, preheat your oven to 425°F (220°C) so it’s hot and ready for the next step.
Smash and Roast: Drain the cooked potatoes and spread them out on a parchment-lined baking sheet. Grab the bottom of a glass and gently smash each potato until they flatten but remain whole. Drizzle with 2 tablespoons of olive oil, ensuring each potato is coated. Sprinkle with flaky sea salt. Roast them in the oven for 15-20 minutes until they’re golden and crispy.
Prepare the Dressing: In a large mixing bowl, whisk together ⅓ cup of mayonnaise, ⅓ cup of grass-fed Greek yogurt, 1 tablespoon of Dijon mustard, and 1 tablespoon of apple cider vinegar. Add the chopped parsley, green onions, dill, ½ teaspoon of flaky sea salt, and ⅓ teaspoon of pepper, mixing until well combined.
Combine Potatoes and Dressing: Once the potatoes are roasted and slightly cooled, chop them into bite-sized pieces, mixing in various sizes for added texture. Toss the crispy potatoes gently in the dressing to ensure an even coating.
Chill: It’s best to let the potato salad chill in the fridge for at least 30 minutes. This allows all those incredible flavors to meld together beautifully.
Serve: Transfer the salad to your serving dish, garnishing with extra herbs if desired. It can be served at room temperature, making it easy to place on the table.

Storing & Reheating

To keep your Buttermilk Smashed Potato Salad fresh, store it in an airtight container in the fridge for up to three days. If you are planning to enjoy leftovers, simply take it out of the fridge a few minutes before serving to let it warm up slightly. The flavors tend to meld beautifully over time, although the potatoes may soften a bit. If it looks a little dry after refrigeration, a dash of extra olive oil can breathe new life into it.

Chef’s Helpful Tips

When boiling the potatoes, ensure they are similar sizes for even cooking.
Avoid smashing the potatoes too aggressively; we want them to remain intact to hold the dressing.
For a more rustic appearance, use a fork to create texture while smashing.
Feel free to personalize your dressing by adding a squeeze of fresh lemon juice for an added zing.
You can make this salad a day ahead; make sure to keep it covered and chilled until serving.
Experiment with herbs—basil or chives can provide wonderful variations to suit your taste!

With its creamy texture and richly layered flavors, the Buttermilk Smashed Potato Salad is sure to be a hit at any gathering. Whether you’re enjoying it during Memorial Day festivities or simply on a warm Saturday afternoon, this delightful dish is here to bring joy and flavor to your table.

Recipe FAQs

Can I use other types of potatoes?

Absolutely! While Yukon Golds are perfect for their creamy texture, you can also use red potatoes or even fingerlings. Just be sure they are waxy varieties to ensure they hold their shape.

How do I make this salad dairy-free?

To create a dairy-free version, swap out the mayonnaise and Greek yogurt for vegan alternatives. There are fantastic brands of plant-based yogurt available in stores that work well in dressings!

How long can I store this potato salad?

You can store any leftovers in the refrigerator for up to three days in an airtight container. However, it tastes best within the first two days as it tends to soften over time.

Can I make this potato salad ahead of time?

Yes! In fact, it’s encouraged. Preparing this salad a day before allows the flavors to blend beautifully. Just cover and refrigerate until you’re ready to serve.

More Main Dishes Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Buttermilk Smashed Potato Salad | Creamy BBQ Side for Memorial Day

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Anna
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Side Dish
Method: Baking, Mixing
Cuisine: American

Print Recipe

Description

This Buttermilk Smashed Potato Salad is a deliciously creamy take on a BBQ classic, featuring Yukon gold potatoes, tangy Greek yogurt, and fresh herbs. It’s perfect for picnics and gatherings!

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

Cook Mode Prevent your screen from going dark

Instructions

Wash the potatoes and place them in a large pot covered with cold water. Add salt, bring to a boil, and cook until fork-tender, about 15-20 minutes.
Preheat your oven to 425°F.
Drain the potatoes and arrange them on a baking sheet lined with parchment paper. Smash each potato gently with the bottom of a glass until slightly flattened.
Drizzle olive oil over the smashed potatoes and brush the oil evenly. 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 slightly cooled, chop them into bite-size pieces, some larger and some smaller. Add them to the dressing, tossing gently to coat.
Refrigerate the salad for at least 30 minutes to meld the flavors. Serve at room temperature, garnished with additional herbs if desired.

Notes

For a tangier flavor, adjust the amount of apple cider vinegar to taste.
Allowing the salad to chill enhances the flavor, so make it ahead of time if possible.
Feel free to customize the herbs to your preference!