Name: Buttermilk Smashed Potato Salad | Creamy BBQ Side for Memorial Day
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: American
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

Jump to Recipe · Leave a Review

Buttermilk Smashed Potato Salad is a delightful twist on classic potato salad that’s sure to become a favorite at your summer gatherings. This dish, with its creamy texture and layers of flavor, is perfect for picnics, barbecues, or any outdoor celebration. It combines the hearty satisfaction of smashed potatoes with a tangy buttermilk dressing, making every bite a refreshing experience. What sets this recipe apart is not just its taste but also its simplicity, which allows even novice cooks to impress their friends and family.

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

I first made Buttermilk Smashed Potato Salad during a Memorial Day barbecue a few years ago, and it was an instant hit. Guests were asking for seconds, which is always a good sign! The joy of these crispy smashed potatoes doused in creamy goodness is undeniable. Take it from me; you’d be missing out if you don’t serve this dish at your next gathering. You and your loved ones are bound to fall in love with its easy preparation and vibrant flavors, so let’s get cooking!

Why You’ll Love This Recipe

Simple & Quick: This dish takes about 30 minutes to prepare and is easy to make.
Irresistible Flavor: The harmonious blend of buttermilk, mayonnaise, and fresh herbs creates a deliciously creamy taste.
Eye-Catching Appeal: Smashed potatoes have a fun presentation that’s sure to impress your guests.
Flexible Serving: Perfect for any occasion, whether it’s a side at a BBQ, a picnic, or a potluck.
Diet-Friendly Options: Can easily be modified for gluten-free or vegan diets by substituting yogurt and mayonnaise.

Ingredients You’ll Need

3 lbs yukon gold baby potatoes: These tender potatoes are perfect for smashing and hold their shape well when cooked.
1 pinch sea salt: Enhances the natural flavors of the potatoes during cooking.
2 tablespoons extra virgin olive oil: Adds richness and helps make the potatoes crispy during roasting.
⅓ cup mayonnaise: Provides creaminess; you can substitute with a plant-based version if dairy-free.
⅓ cup grass-fed Greek yogurt: Adds tanginess; for a lighter option, use a full-fat version.
¼ cup chopped parsley: Fresh herbs brighten up the flavor and add color.
⅓ cup chopped green onions: Adds a mild onion flavor with a lovely crunch.
1 tablespoon dill: Provides a wonderful earthy note that complements the dish beautifully.
1 tablespoon apple cider vinegar: A splash of acidity to balance the creaminess.
1 tablespoon Dijon mustard: Adds a zesty kick that enhances the overall flavor.
½ teaspoon flakey sea salt: For an extra hit of flavor; adjust to your preference.
⅓ teaspoon pepper: Freshly cracked pepper adds warmth and depth.

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

Boil the Potatoes: Rinse the 3 lbs of yukon gold baby potatoes, then place them in a large pot. Cover with cold water and add a pinch of sea salt. Bring to a boil, then simmer until fork-tender, about 15-20 minutes.
Preheat the Oven: Set your oven to 425 degrees F so it’s ready to roast the smashed potatoes.
Smash the Potatoes: Drain the cooked potatoes and place them on a baking sheet lined with parchment paper. Using the bottom of a glass, gently smash each potato so they’re slightly flattened but still intact.
Season and Roast: Drizzle 2 tablespoons of extra virgin olive oil over the smashed potatoes, using a brush to coat them evenly. Sprinkle with flakey sea salt and roast in the oven for 15-20 minutes, or until golden brown and crispy.
Prepare the Dressing: While your potatoes are roasting, gather a large mixing bowl. Whisk together ⅓ cup mayonnaise, ⅓ cup grass-fed 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 flakey sea salt, and ⅓ teaspoon pepper until well combined.
Combine Potatoes and Dressing: Once the potatoes are out of the oven and slightly cooled, chop them into bite-size pieces, keeping some larger chunks for textural contrast. Gently toss the warm, crispy potatoes in the dressing to coat evenly.
Chill and Serve: Cover the mixed salad and place it in the fridge for at least 30 minutes to meld the flavors. When ready to serve, transfer to a dish and garnish with additional herbs if you’d like. It’s best enjoyed at room temperature!

Storing & Reheating

After your gathering, store any leftover Buttermilk Smashed Potato Salad in an airtight container in the refrigerator for up to 3 days. If you’re looking to keep it for a longer duration, you can freeze it for up to 3 months—just be aware that the texture might change slightly upon thawing. To reheat, warm gently in the microwave but know that the crispy texture of the potatoes may soften a bit. If you wish to refresh the dish before serving, consider adding a splash of buttermilk or a drizzle of olive oil to revive its creamy consistency.

Chef’s Helpful Tips

For the best texture, thoroughly drain and cool the potatoes before smashing them.
Adjust the seasoning gradually; you can always add more salt or vinegar to taste.
Use fresh herbs for the best flavor; if you enjoy more kick, add more dill or green onions.
If you find the dressing too thick, simply add a little more Greek yogurt or a dash of milk to loosen it up.
Consider leaving the skin on the potatoes for a bit of extra color and nutrition.
This salad can be made a day in advance; just give it a good stir before serving.

Buttermilk Smashed Potato Salad is not just a side dish; it’s a reason to gather with friends and share laughter over a delicious meal. Its creamy, herb-infused flavors paired with crispy smashed potatoes will make it the highlight of any barbecue or picnic. I encourage you to be adventurous and try adding your favorite herbs—like basil or chives—to make it your own! Enjoy every bite, and watch it disappear as fast as you can serve it!

Recipe FAQs

Can I use different types of potatoes?

Absolutely! While yukon golds work beautifully, feel free to experiment with red potatoes or even fingerlings for a unique twist. Just make sure they’re small enough to smash easily.

Is there a vegan option for the dressing?

Yes, you can substitute the mayonnaise and Greek yogurt with vegan alternatives. There are many delicious plant-based mayo and yogurt options available that will maintain the dish’s creamy texture.

How can I customize the flavors?

This salad is highly versatile! For a spicy kick, add a bit of cayenne pepper or some diced jalapeños. You can also switch out the herbs for whatever is fresh and available in your garden or pantry.

How do I make this in advance?

You can prepare everything except the dressing up to a day ahead. Just cook and smash the potatoes, cool them, and store them in the fridge. When ready to serve, combine with the dressing and let the flavors meld for at least 30 minutes before enjoying.