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

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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!

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 2g
Sodium: 450mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 6g
Cholesterol: 15mg