Description

This Buttermilk Smashed Potato Salad combines tender potatoes with a creamy dressing for an unforgettable side dish. Its vibrant flavors and simple preparation make it a favorite choice for gatherings and celebrations.

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 thoroughly and put them in a large pot with cold water, adding a pinch of sea salt. Bring to a boil and cook until fork-tender, about 15-20 minutes.
Preheat the oven to 425°F.
Drain the cooked potatoes and arrange them on a parchment-lined baking sheet. Use the bottom of a glass to gently smash each potato until they are slightly flattened but still intact.
Drizzle the smashed potatoes with olive oil and brush to coat evenly. Sprinkle with flakey sea salt and roast in the oven for 15-20 minutes or until golden brown and crisp.
In a large bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, parsley, green onions, dill, sea salt, and pepper.
Once the potatoes are roasted and cool slightly, chop them into bite-size pieces, mixing larger and smaller pieces. Add the potatoes to the dressing and toss gently to combine.
Refrigerate the salad for at least 30 minutes to meld flavors. Before serving, transfer to a serving dish and garnish with extra herbs if desired.

Notes

For extra flavor, consider adding bacon bits or chopped hard-boiled eggs to the salad.
This dish can be made a day ahead. Just keep it well covered in the fridge until ready to serve.
Feel free to customize with your choice of herbs or dressings.

Nutrition

Serving Size: 1 cup
Calories: 300
Sugar: 2g
Sodium: 500mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 6g
Cholesterol: 5mg