Buttermilk Smashed Potato Salad | Creamy BBQ Side for Memorial Day
Buttermilk Smashed Potato Salad is not your average potato salad. With creamy elements and just the right crunch, it takes a classic side dish and elevates it to something truly special. This delightful salad combines perfectly cooked Yukon gold baby potatoes with rich flavors of dill, parsley, and a tangy buttermilk dressing. It’s not just creamy and smooth; it’s a bit crunchy and savory, making it an ideal companion to any BBQ feast. The crispy smashed potatoes mixed with a buttermilk dressing create a mouth-watering combination that you’ll crave on warm summer days.
Table of Contents
My love for this Buttermilk Smashed Potato Salad was born one Memorial Day weekend when our family gathered for a picnic. I decided to take a chance and experiment with smashed potatoes instead of the usual chopped ones. The result? An instant hit with both kids and adults alike. Whether you’re hosting a BBQ, attending a potluck, or just craving a comforting side dish, this recipe is quick, easy, and sure to please. It’s a crowd-pleaser that’ll likely leave you with requests for the recipe!
Why You’ll Love This Recipe
- Simple & Quick: Prep and cook time is around 40 minutes, making it a breeze!
- Irresistible Flavor: Creamy, tangy dressing combined with crispy potatoes will make your taste buds dance.
- Eye-Catching Appeal: The crunchy texture and vibrant colors make it an inviting dish to serve.
- Flexible Serving: Perfect for BBQs, picnics, or even as a side for a cozy dinner.
- Diet-Friendly Options: Swap out ingredients for a gluten-free or lighter version.
Ingredients You’ll Need
- 3 lbs Yukon gold baby potatoes: These potatoes have a buttery texture and subtle sweetness, perfect for smashing.
- 1 pinch sea salt: Essential for seasoning the cooking water and enhancing the potatoes’ natural flavors.
- 2 tablespoons extra virgin olive oil: This adds richness and helps achieve that golden, crispy exterior when roasting.
- ⅓ cup mayonnaise: For creamy texture; choose a high-quality brand for the best flavor.
- ⅓ cup grass-fed Greek yogurt: Adds creaminess and a tangy flavor. Regular yogurt can be used in a pinch.
- ¼ cup chopped parsley: Fresh parsley brightens up the salad and adds a burst of color.
- ⅓ cup chopped green onions: They introduce a mild onion flavor and a bit of crunch.
- 1 tablespoon dill: This herb complements the potatoes beautifully; fresh dill is recommended for maximum flavor.
- 1 tablespoon apple cider vinegar: This brings a pleasantly tangy element to the dressing.
- 1 tablespoon Dijon mustard: Adds flavor depth and a hint of spiciness to the dressing.
- ½ teaspoon flaky sea salt: Use this for a finishing touch on your roasted potatoes.
- ⅓ teaspoon pepper: Essential for seasoning and rounding out the flavors.
How to Make Buttermilk Smashed Potato Salad | Creamy BBQ Side for Memorial Day
- Cook the Potatoes: Begin by washing the 3 lbs of Yukon gold baby potatoes thoroughly. Place them in a large pot and cover with cold water, adding a generous pinch of sea salt. Bring to a boil and let them cook until they are fork-tender, which typically takes about 15-20 minutes.
- Preheat the Oven: While the potatoes are cooking, preheat your oven to 425°F (220°C).
- Smash the Potatoes: Drain the cooked potatoes and transfer them to a lined baking sheet. Using the bottom of a glass, gently smash each potato until it’s flattened but still intact.
- Add Olive Oil and Roast: Drizzle the smashed potatoes with 2 tablespoons of extra virgin olive oil, making sure to coat them evenly. Season generously with flaky sea salt. Roast them in the preheated oven for 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, ½ teaspoon flaky sea salt, and ⅓ teaspoon pepper until well combined.
- Combine Everything: Once the potatoes are nicely roasted and slightly cooled, chop them into bite-sized pieces. I often leave some larger chunks for texture. Add the crispy potato pieces to the dressing and gently toss to ensure they are well-coated.
- Chill and Serve: For best flavor, let the salad chill in the fridge for at least 30 minutes before serving. When ready to enjoy, transfer the potato salad to a serving dish and garnish with additional herbs if desired. Serve it at room temperature for the best taste.
Storing & Reheating
To store leftover Buttermilk Smashed Potato Salad, keep it refrigerated in an airtight container. It should stay fresh for about 3-4 days. Avoid leaving it at room temperature for more than two hours to maintain its quality. If you want to keep it longer, you can freeze it for up to 3 months in a freezer-safe container; however, the texture of the potatoes may change upon thawing and reheating. When you’re ready to enjoy it again, simply thaw in the refrigerator, then gently warm in the oven at 350°F (175°C) for about 10-15 minutes. You may want to refresh the dressing with a little extra Greek yogurt or mayonnaise for extra creaminess.
Chef’s Helpful Tips
- Avoid overcooking the potatoes; they should be just fork-tender, as they will continue to cook slightly in the oven.
- For a twist, try mixing in some crumbled bacon or hard-boiled eggs for added flavor and texture.
- Use a pastry brush to evenly distribute the olive oil when roasting the potatoes, ensuring each one gets crispy.
- If you need to make this salad ahead of time, prepare the dressing and cook the potatoes a day in advance. Combine the two on the day of serving to maintain crunchiness.
- Experiment with different herbs! Chives or basil can be a delightful substitution for a unique flavor profile.
Buttermilk Smashed Potato Salad is not just easy to prepare but also a completely satisfying dish that will shine at any gathering. With its delightful texture and lush flavors, this recipe encourages you to get creative—feel free to adjust the ingredients to suit your taste! Whether you’re enjoying it as a side at a BBQ or making it the star of your picnic table, it’s surely going to be a hit. So, go ahead, mix up these tasty ingredients, and relish in the happiness it brings to your table!
Recipe FAQs
Can I use regular potatoes instead of Yukon gold?
Absolutely! While Yukon gold potatoes offer a creamy texture, you can use red or white potatoes. Just keep an eye on them as they may have different cooking times.
How do I make this salad dairy-free?
To make this potato salad dairy-free, you can substitute Greek yogurt and mayonnaise with plant-based alternatives like vegan yogurt and mayo.
Can I prepare this salad the day before my BBQ?
Yes! You can prepare Buttermilk Smashed Potato Salad the day before and store it in the fridge. Just give it a gentle mix before serving to ensure it looks fresh.
Can I add other vegetables to the salad?
Certainly! You can mix in chopped celery, bell peppers, or even pickles for added crunch and flavor. Just remember to adjust the dressing quantities if you add extra ingredients.
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📖 Recipe Card
Buttermilk Smashed Potato Salad | Creamy BBQ Side for Memorial Day
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Description
This Buttermilk Smashed Potato Salad is a delightful combination of crispy smashed yukon gold potatoes, Greek yogurt, and fresh herbs. Perfect for summer BBQs, it’s easy to prepare and packed with flavor!
Ingredients
- 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
Instructions
- Wash the potatoes and place them in a large pot, covering them with cold water. Add a good pinch of salt and bring to a boil. Cook until fork-tender, about 15-20 minutes.
- Preheat your oven to 425 degrees F.
- Drain the potatoes and place them on a baking sheet lined with parchment paper. Gently smash each potato with the bottom of a glass until slightly flattened but still intact.
- Drizzle with olive oil and brush to distribute evenly. Season with flakey sea salt, then roast in the oven for 15-20 minutes until golden brown and crispy.
- In a large mixing bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, parsley, green onions, dill, sea salt, and pepper.
- Once the potatoes have cooled slightly, chop them into bite-sized pieces, mixing in some larger chunks for texture. Toss with the dressing to coat evenly.
- Refrigerate for at least 30 minutes to let the flavors meld. Serve at room temperature garnished with additional herbs if desired.
Notes
For extra flavor, let the potatoes cool completely before mixing with the dressing.
Feel free to adjust the herbs and seasonings to your taste.
This dish can be made a day in advance for easy meal prep.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg
