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

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 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