Buttermilk Smashed Potato Salad is more than just a side dish; it’s a creamy, flavorful blend of tender, crispy potatoes that’s ideal for any BBQ gathering, especially during Memorial Day celebrations. Unlike most potato salads that often lack a punch, this version introduces a delightful contrast with crispy smashed potatoes cloaked in a zesty dressing. The combination of mayonnaise and Greek yogurt adds creaminess while keeping the dish light yet satisfying. Once you take your first bite, you’ll understand why this potato salad will become a staple at your summer gatherings.

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 discovered this gem while trying to find something unique to bring to a backyard BBQ with friends. As soon as the crisp edges of the potatoes met that creamy, tangy dressing, I knew I had struck gold. It perfectly balances indulgence and freshness, making it a sure hit whether you’re feeding a crowd or simply enjoying a sunny day. The simplicity of the recipe combined with its bold flavors makes it both approachable and impressive. I’m thrilled to share this with you, and I can’t wait for you to try it out!

Why You’ll Love This Recipe

Simple & Quick: With a prep time of just about 20 minutes and cook time around 30 minutes, you can whip this up in no time.
Irresistible Flavor: The crispy potatoes combined with the creamy dressing provide a flavor explosion that appeals to everyone’s palate.
Eye-Catching Appeal: The vibrant green herbs sprinkled on top make this salad not only tasty but a feast for the eyes too.
Flexible Serving: Perfect for BBQs, picnics, or potlucks, this dish can even be enjoyed as a satisfying lunch.
Diet-Friendly Options: This recipe is easily adaptable. You can swap out the Greek yogurt for a dairy-free alternative if needed.

Ingredients You’ll Need

3 lbs yukon gold baby potatoes: These potatoes are creamy and flavorful, providing the perfect balance of texture when smashed and roasted. Red potatoes can be used as a substitute.
1 pinch sea salt: Essential for enhancing the natural flavor of the potatoes while boiling.
2 tablespoons extra virgin olive oil: Offers a rich flavor while helping the smashed potatoes achieve a crispy exterior in the oven.
⅓ cup mayonnaise: Adds creaminess and richness to the dressing. For a lighter version, you might use a reduced-fat mayonnaise or a vegan mayo.
⅓ cup Greek yogurt (grass-fed): This adds tanginess and creaminess while cutting back on calories. You can also use regular yogurt.
¼ cup parsley (chopped): Fresh parsley brightens up the flavor and adds a splash of color.
⅓ cup green onions (chopped): These add a punch of flavor and a bit of crunch.
1 tablespoon dill: This herb brings a unique depth of flavor to the salad.
1 tablespoon apple cider vinegar: It adds acidity, enhancing the dressing’s profile and balancing the creaminess.
1 tablespoon dijon mustard: Offers a slight kick that’s simply irresistible.
½ teaspoon flaky sea salt: Perfect for seasoning and provides a crunchy texture.
⅓ teaspoon pepper: Freshly cracked black pepper brings a bit of heat to the dish.

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

Wash and Boil the Potatoes: Start by washing the 3 lbs of yukon gold baby potatoes. Place them in a large pot filled with cold water. Add a good pinch of sea salt and bring the pot to a boil. Cook the potatoes until they are fork-tender, which will take about 15-20 minutes.
Preheat the Oven: While the potatoes are boiling, preheat your oven to 425°F (220°C). This high heat is crucial for getting that desirable crispy texture.
Smash and Roast the Potatoes: Once the potatoes are cooked, drain them and transfer them onto a baking sheet lined with parchment paper. Use the bottom of a glass to gently smash each potato until they are slightly flattened but still intact. Drizzle the smashed potatoes with 2 tablespoons of extra virgin olive oil, brushing it evenly over them. Sprinkle with flaky sea salt. Roast them in the oven for about 15-20 minutes or until they are golden brown and crispy around the edges.
Prepare the Dressing: In a large mixing bowl, combine ⅓ cup of mayonnaise, ⅓ cup of Greek yogurt, 1 tablespoon of dijon mustard, and 1 tablespoon of apple cider vinegar. Stir in the chopped parsley, green onions, dill, ½ teaspoon of flaky sea salt, and ⅓ teaspoon of pepper. Whisk them together until smooth and well combined.
Combine Potatoes and Dressing: Once the roasted potatoes are slightly cooled, chop them into bite-size pieces, ensuring some larger pieces remain for texture. Add the chopped potatoes to the dressing and toss gently to coat all the potato pieces.
Chill and Serve: Refrigerate the salad for at least 30 minutes before serving. This resting period allows the flavors to meld beautifully. When ready to serve, transfer to a serving dish and garnish with additional herbs if desired. Enjoy at room temperature, but it’s okay if it chills in the fridge longer.

Storing & Reheating

To store your delicious Buttermilk Smashed Potato Salad, keep it in an airtight container in the fridge for up to 3 days. If left at room temperature, try to consume it within a couple of hours for food safety. Freezing is not recommended for this dish due to texture changes, but if you do have leftovers, they can be frozen for up to 3 months. When you’re ready to enjoy, simply let it thaw in the refrigerator overnight and reheat gently in the oven at 350°F (175°C) for about 10 minutes, refreshing the texture.

Chef’s Helpful Tips

Ensure potatoes are all the same size for even cooking and consistent smashing.
Avoid overcooking the potatoes while boiling; they should be soft but not mushy, which helps maintain a nice texture when smashed.
Let the dressing sit for a bit after mixing; this will improve the flavors as they meld.
Try adding some chopped bacon or hard-boiled eggs for a twist that extra oomph!
For a more robust flavor, experiment by adding some crumbled feta or blue cheese.

Nothing brings people together like a BBQ, and this Buttermilk Smashed Potato Salad is bound to impress your guests. The creamy dressing mingles beautifully with crispy potato bites, creating a dish that’s not just a side but an experience. Don’t shy away from experimenting with the herbs and flavors, making it truly your own. Celebrate the season and enjoy every bite with family and friends!

Recipe FAQs

Can I make this potato salad ahead of time?

Absolutely! You can prepare the salad a day in advance. Just assemble everything, including the dressing, and store it in the refrigerator until you’re ready to serve. This can actually enhance the flavors as they meld together.

What can I substitute for Greek yogurt?

If you prefer, you can use sour cream or regular plain yogurt instead of Greek yogurt. Alternatively, for a dairy-free option, consider using coconut yogurt or a non-dairy sour cream alternative.

How can I make this dish gluten-free?

Good news! This recipe is naturally gluten-free. Just check your mayonnaise and any additional ingredients to ensure they’re certified gluten-free.

Can I add other ingredients to the salad?

Definitely! Feel free to mix it up by adding ingredients like diced celery for crunch or chopped bell peppers for sweetness. You could even fold in some fresh herbs, like dill or chives, for added flavor.

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Buttermilk Smashed Potato Salad | Creamy BBQ Side for Memorial Day

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Author: Anna
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 6 servings 1x
Category: Side Dish
Method: Roasting
Cuisine: American

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Description

This Buttermilk Smashed Potato Salad offers an irresistible blend of creamy textures and savory flavors, making it a fabulous addition to any gathering. With yukon gold potatoes, a delightful dressing, and fresh herbs, it’s simple to prepare and sure to impress anyone seeking homemade comfort.

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. Cover them with cold water and add a pinch of sea salt. Bring to a boil and cook until fork-tender for about 15-20 minutes.
Preheat the oven to 425°F.
Drain the potatoes and lay them on a baking sheet lined with parchment paper. Gently smash each potato with the bottom of a glass until slightly flattened.
Drizzle olive oil over the smashed potatoes and use a brush to evenly distribute it. Season with flakey sea salt. Roast until golden brown and crispy for 15-20 minutes.
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 cool slightly, chop them into bite-size pieces, leaving some larger chunks. Add to the dressing and toss gently to coat.
Chill the salad in the fridge for at least 30 minutes to let the flavors meld. Serve at room temperature, garnished with extra herbs if desired.

Notes

Allow the salad to chill for at least 30 minutes to enhance the flavors.
Feel free to substitute different herbs based on your preference for a personalized touch.
This salad can be made a day ahead for convenience.