Buttermilk Smashed Potato Salad is a creamy, comforting blend of flavors that promises to be a winning side dish at your next gathering. Picture fluffy Yukon gold baby potatoes, gently smashed to perfection, then adorned with a luscious dressing of mayonnaise and Greek yogurt. Toss in some fresh herbs, a dash of Dijon mustard, and it transforms into an elegant salad that’s not just a side but a true centerpiece.

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

Oh, how I remember making this delicious dish for Memorial Day BBQs! The sun shining down, family gathered around, laughter echoing in the air — everyone clamoring for a taste of that delectable potato salad. It has a beautiful balance of creaminess and crunch, making it a standout compared to any store-bought version. Not only is it straightforward and budget-friendly, but Buttermilk Smashed Potato Salad will quickly become a requested favorite. I can’t wait for you to try it!

Why You’ll Love This Recipe

Simple & Quick: In just about 30 minutes, you can whip this up and impress your guests!
Irresistible Flavor: The combination of creamy and crunchy will leave everyone asking for seconds.
Eye-Catching Appeal: Those crispy smashed potatoes, drizzled in a rich dressing, are as pleasing to the eye as they are to the palate.
Flexible Serving: Perfect for BBQs, picnics, or just a cozy dinner at home — it’s versatile enough for any occasion.
Diet-Friendly Options: This recipe can easily adapt to your dietary needs, like using vegan mayo or yogurt for a plant-based version.

Ingredients You’ll Need

3 lbs Yukon gold baby potatoes: These tender, buttery potatoes are ideal for smashing and provide a lovely creamy texture.
1 pinch sea salt: Enhances the flavor of the potatoes during boiling and roasting.
2 tablespoons extra virgin olive oil: Adds a rich flavor and helps in achieving crispy edges.
⅓ cup mayonnaise: Offers creaminess; prefer a high-quality or homemade version for the best taste.
⅓ cup Greek yogurt (grass-fed): Adds tanginess and a creamy texture, making this salad lighter.
¼ cup parsley, chopped: Fresh parsley adds a pop of color and a hint of freshness.
⅓ cup green onions, chopped: For a mild onion flavor and added crunch.
1 tablespoon dill: This herb provides an aromatic twist that compliments the potato salad beautifully.
1 tablespoon apple cider vinegar: Offers a little acidity to balance the creaminess of the dressing.
1 tablespoon Dijon mustard: Adds a zest that elevates the entire dish.
½ teaspoon flaky sea salt: Used for seasoning the roasted potatoes; it gives them a delightful flavor boost.
⅓ teaspoon pepper: Just enough spice to give a subtle kick.

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

Boil the potatoes: Begin by washing the 3 lbs of Yukon gold baby potatoes and placing them in a large pot. Cover with cold water and sprinkle in a pinch of sea salt. Bring the pot to boil, cooking until the potatoes are fork-tender; this typically takes about 15-20 minutes.
Preheat your oven: While the potatoes are boiling, preheat your oven to 425 degrees F to prepare for roasting.
Smash and roast: Once boiled, drain the potatoes and transfer them to a baking sheet lined with parchment paper. Using the bottom of a glass, gently smash each potato until slightly flattened, but still intact. Drizzle them with 2 tablespoons of extra virgin olive oil, ensuring an even coating, and sprinkle with flaky sea salt. Roast them in the oven for 15-20 minutes, or until 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 smooth and well combined.
Combine potatoes and dressing: Once the potatoes are roasted and have slightly cooled, chop them into bite-sized pieces, leaving some larger and some smaller for texture. Gently toss them with the dressing until fully coated.
Chill and serve: Place the potato salad in the refrigerator for at least 30 minutes to allow the flavors to meld together beautifully. When ready to serve, transfer to a serving dish and sprinkle with additional herbs if desired. It’s best enjoyed at room temperature.

Storing & Reheating

To store leftover Buttermilk Smashed Potato Salad, keep it in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to 3 months; however, note that the texture may change upon thawing. To refresh your salad, let it sit at room temperature for a few minutes before serving, or give it a gentle stir to reintegrate the ingredients.

Chef’s Helpful Tips

Be careful not to overcook the potatoes; they should be tender but firm enough to hold their shape when smashed.
For extra flavor, let the dressing sit for about 15 minutes before combining it with the potatoes. This allows the flavors to infuse beautifully.
You can add in other ingredients like cooked bacon or hard-boiled eggs if you’re looking for additional flavors or textures.
If you prefer a more tangy flavor, increase the apple cider vinegar slightly.
Make the potato salad a day ahead; the flavors deepen overnight for a more delicious result.

This creamy, enchanting dish is a fantastic addition to your summertime BBQ or any gathering. Whip it up for your guests, and they’ll surely respond with joy at the first bite. Don’t hesitate to add your favorite herbs or extra mix-ins to personalize it, making this Buttermilk Smashed Potato Salad truly your own. Enjoy the delightful flavors and memories it brings!

Recipe FAQs

Can I make this potato salad in advance?

Absolutely! Making Buttermilk Smashed Potato Salad a day ahead actually enhances the flavors as they have time to meld together nicely in the refrigerator. Just be sure to store it in an airtight container.

What can I substitute for Greek yogurt?

If you need a different option, regular yogurt works beautifully as a substitute. You can also use sour cream for a creamier option. For a vegan variation, consider using plant-based yogurt.

How can I adjust the serving size?

To increase or decrease the servings, simply multiply or divide the ingredients accordingly. If you’re preparing for a larger gathering, doubling the recipe is an excellent idea!

What optional add-ins can I include?

Feel free to customize your potato salad! Consider adding crumbled bacon, diced hard-boiled eggs, or even roasted red peppers for extra flavor and texture. Create your version that excites your taste buds.

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Buttermilk Smashed Potato Salad | Creamy BBQ Side for Memorial Day

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Author: Peter
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: 6 servings 1x
Category: Sides
Method: Baking
Cuisine: American

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Description

Experience the sensational blend of flavors in this Buttermilk Smashed Potato Salad. With creamy Greek yogurt, fresh herbs, and crispy potatoes, it’s a delightful addition to any gathering!

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 cover them with cold water in a large pot. Add a pinch of salt, bring to a boil, and cook until fork-tender for about 15-20 minutes.
Preheat your 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 coat them evenly. Season with flakey sea salt. 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 are done, let them cool slightly, then chop into bite-size pieces. Combine potatoes with the dressing and toss gently to coat.
Chill the salad in the fridge for at least 30 minutes to let the flavors meld. Serve in a dish at room temperature, garnished with extra herbs if desired.

Notes

For added flavor, consider mixing in crispy bacon or other herbs of your choice.
Make a day ahead for the best flavor! This salad tastes even better the next day.
If you’re short on time, you can steam the potatoes instead of boiling them.