Buttermilk Smashed Potato Salad is a delightful twist on the traditional potato salad that brings together creamy textures and zesty flavor in one incredibly satisfying dish. With tender, crispy Yukon Gold potatoes that are surprisingly easy to prepare, this recipe is the perfect side that steals the show at any BBQ or picnic. The secret lies in the buttermilk dressing that adds a tangy richness, elevating those satisfying smashed potatoes to a whole new level. Plus, it’s a breeze to make, so you can spend less time in the kitchen and more time enjoying the company of 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

Many people remember the first time they encountered a potato salad that simply hit the spot. For me, it was at a sunny backyard gathering, the sun shining gently on everything around. It was rich and creamy, and the flavors danced together so beautifully. This Buttermilk Smashed Potato Salad has that exact character – comforting, flavorful, and something you crave again and again. Easy on the wallet and sure to please any crowd, it’s a fast favorite for holidays, particularly Memorial Day gatherings. I wholeheartedly invite you to try this fabulous recipe and watch it become a staple in your summer feasts!

Why You’ll Love This Recipe

Simple & Quick: Whip up this salad in less than an hour, perfect for last-minute gatherings.
Irresistible Flavor: The creamy buttermilk dressing mixed with crunchy potatoes creates a delightful culinary experience.
Eye-Catching Appeal: Golden-brown smashed potatoes topped with vibrant green parsley and onions look as good as they taste.
Flexible Serving: Great for potlucks, barbecues, or as a comforting side dish during any meal.
Diet-Friendly Options: Adaptable for various diets with simple swaps like vegan mayo or dairy-free yogurt.

Ingredients You’ll Need

3 lbs Yukon Gold baby potatoes: These potatoes are buttery and creamy, perfect for smashing. You can substitute with any waxy potato, though you might lose some flavor.
1 pinch sea salt: Enhances the natural flavors of the potatoes while boiling.
2 tablespoons extra virgin olive oil: Adds a rich flavor and helps to crisp the potatoes during roasting. Can swap for melted butter for a richer taste.
⅓ cup mayonnaise: The creamy base for your dressing. Use vegan mayo for a plant-based option.
⅓ cup Greek yogurt, grass-fed: Adds tanginess and creaminess. Substitute with regular yogurt or for a dairy-free version, use coconut yogurt.
¼ cup parsley, chopped: Fresh herbs brighten the salad and add color. You could also use dill or chives for a different flavor.
⅓ cup green onions, chopped: Provide a mild onion flavor. Red onions are a good alternative if you want more bite.
1 tablespoon dill: Enhances the salad with its unique flavor. You can leave this out if you’re not a fan or use tarragon instead.
1 tablespoon apple cider vinegar: Adds acidity, balancing the rich dressing. Lemon juice works well too.
1 tablespoon Dijon mustard: Gives a pleasant tang and depth to the dressing. Any mustard can work if Dijon isn’t available.
½ teaspoon flaky sea salt: For finishing the dish, sprinkling on the crispy potatoes just before serving adds texture and flavor.
⅓ teaspoon pepper: A touch of freshness and warmth. Feel free to adjust to taste.

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

Boil the Potatoes: Wash the potatoes thoroughly, putting them in a large pot covered with cold water and a good pinch of sea salt. Bring to a boil and cook until fork-tender, usually about 15-20 minutes.
Preheat: While the potatoes cook, preheat your oven to 425°F (220°C).
Smash the Potatoes: Drain the potatoes and spread them on a lined baking sheet. Using the bottom of a glass, gently smash each potato until slightly flattened but still intact.
Season and Roast: Drizzle with 2 tablespoons of extra virgin olive oil, covering each potato well, and sprinkle with flaky sea salt. Roast in the oven for 15-20 minutes, until the edges are golden and crispy.
Prepare the Dressing: In 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 smooth.
Combine: Once the potatoes are slightly cooled, chop them into bite-sized pieces, mixing in larger and smaller chunks for variety. Add the crispy potatoes to the dressing, gently tossing to ensure they are evenly coated.
Chill & Serve: Refrigerate the salad for at least 30 minutes to let the flavors meld together. When ready to serve, transfer to a serving dish and garnish with additional herbs, if desired. It’s best served at room temperature for maximum flavor.

Storing & Reheating

To store any leftover Buttermilk Smashed Potato Salad, keep it in a sealed container in the refrigerator. It will last about 3-4 days, retaining its delicious flavor and creamy texture. For longer storage, consider freezing it in an airtight container for up to 3 months. When ready to enjoy again, simply thaw it in the refrigerator and serve it cold, as some ingredients may change texture after freezing but it will still taste fantastic!

Chef’s Helpful Tips

If you’re using leftover potatoes, this recipe is a fantastic way to transform them into something new.
Make sure to let your potatoes cool slightly after roasting; this avoids a mushy salad when mixing.
If using fresh herbs, chop them just before adding to preserve their flavor.
Adjust the tanginess of the dressing according to your taste, adding more vinegar if preferred.
If you are making this ahead, keep the dressing separate from the potatoes until you’re ready to serve to keep everything crispy.

The richness of Buttermilk Smashed Potato Salad makes it a perfect match for summer gatherings and festive cookouts. With its creamy texture, vibrant flavors, and beautiful presentation, it’s hard not to love this dish. Trying out different herbs or salads can help you make this recipe your own. You’ll not only enjoy the deliciousness but also the satisfaction of creating something wholesome and memorable.

Recipe FAQs

Can I make this potato salad ahead of time?

Yes! This potato salad can be easily made ahead of time. Prepare it a day in advance and let it sit in the fridge for the flavors to really meld together. Just hold off on tossing the salad until you’re ready to serve to keep the potatoes crispy.

What types of potatoes work best for this salad?

While Yukon Gold potatoes work wonderfully for their creamy texture and flavor, other waxy potatoes such as red potatoes can also be used. They’ll hold their shape while cooking, making them perfect for smashing and roasting.

How can I make this salad healthier?

To lighten up Buttermilk Smashed Potato Salad, you can reduce the amount of mayonnaise and replace some or all of it with more Greek yogurt. You can also add more chopped veggies, like bell peppers or celery, for added crunch and nutrition.

Is there a vegan version of this recipe?

Absolutely! To make a vegan version, you can substitute the mayonnaise and Greek yogurt with plant-based alternatives. The flavor will still be rich and creamy, providing everyone a delicious dish to enjoy!

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Buttermilk Smashed Potato Salad | Creamy BBQ Side for Memorial Day

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Author: Peter
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: 6 servings 1x
Category: Side Dish
Method: Baking, Mixing
Cuisine: American

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Description

Enjoy a creamy buttermilk smashed potato salad that’s bursting with flavor. With simple prep, fresh ingredients, and a delightful mix of herbs, this dish is an ideal side for any cookout or 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

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Instructions

Wash the potatoes and place them in a large pot with cold water. Add a pinch of salt and bring to a boil, cooking until fork-tender (about 15-20 minutes).
Preheat the oven to 425°F.
Drain the potatoes and lay them on a parchment-lined baking sheet. Smash each potato gently with the bottom of a glass until slightly flattened yet intact.
Drizzle the smashed potatoes with olive oil and brush to coat evenly. Sprinkle with flakey sea salt and roast for 15-20 minutes until crispy and golden brown.
In a large bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, parsley, green onions, dill, sea salt, and pepper.
Allow the roasted potatoes to cool slightly, then chop them into bite-sized pieces. Combine the crispy potatoes with the dressing, tossing gently to coat.
Refrigerate the salad for at least 30 minutes for flavor development. Serve at room temperature, garnished with extra herbs if desired.

Notes

For added flavor, consider including bacon bits or hard-boiled eggs.
Adjust the seasoning to your taste for a personalized touch.
This salad can be prepared a day in advance, making it a great option for gatherings.