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
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.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg