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
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.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 462mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 8mg