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.

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 2g
Sodium: 300mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 5g
Cholesterol: 10mg