Buttermilk Smashed Potato Salad is a delightful twist on the classic potato salad, perfect for those warm Memorial Day gatherings with loved ones. Picture tender Yukon Gold baby potatoes, perfectly cooked and flavored with a creamy dressing that hugs each piece just right. This dish brings a comforting warmth and familiarity to your table while offering a unique texture that gets everyone coming back for more. The crispy golden edges of the smashed potatoes provide an irresistible crunch that’s balanced by the creamy blend of mayonnaise and Greek yogurt.

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

Having discovered this recipe at a summer BBQ, I couldn’t resist making it for my own gatherings. It quickly became a family favorite, outshining the traditional varieties. With its perfect blend of flavors and the delightful crunch of the roasted potatoes, this Buttermilk Smashed Potato Salad is an easy, budget-friendly, crowd-pleasing dish that will impress your guests. Dive in and enjoy the savory goodness this dish brings to outdoor parties!

Why You’ll Love This Recipe

Simple & Quick: Throw it together in under an hour for an easy side!
Irresistible Flavor: The creamy buttermilk dressing combined with crispy potatoes is beyond delicious.
Eye-Catching Appeal: With green onions and herbs, this salad is as beautiful as it is tasty.
Flexible Serving: Perfect for BBQs, potlucks, or even a comforting weeknight dinner.
Diet-Friendly Options: Adapt with dairy-free yogurt or vegan mayo for a lighter version!

Ingredients You’ll Need

3 lbs Yukon Gold baby potatoes: The star of the show! They’re buttery and creamy, making them ideal for smashing. If unavailable, red potatoes work well too.
1 pinch sea salt: Enhances the potatoes’ natural flavors while cooking.
2 tablespoons extra virgin olive oil: Adds richness and helps achieve that crispy texture. Feel free to substitute with avocado oil if you prefer.
⅓ cup mayonnaise: Creates a creamy base for the dressing. Vegan mayo works beautifully for a dairy-free version.
⅓ cup grass-fed Greek yogurt: Adds tanginess and creaminess. You can also use regular plain yogurt or a dairy-free option if needed.
¼ cup parsley, chopped: Brings freshness and a pop of color. You can swap it for dill if desired!
⅓ cup green onions, chopped: Adds a mild onion flavor that enhances the overall dish.
1 tablespoon dill: Perfect for a fresh herbal note; again, use more parsley if you prefer.
1 tablespoon apple cider vinegar: An essential tang that balances the creaminess.
1 tablespoon Dijon mustard: Adds depth with its sharp flavor; yellow mustard can be a milder alternative if needed.
½ teaspoon flaky sea salt: For that final touch of seasoning; regular salt works too if you don’t have it.
⅓ teaspoon pepper: A little zing to round out all the flavors.

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

Cook the Potatoes: Begin by washing the 3 lbs of Yukon Gold baby potatoes thoroughly. Place them in a large pot and cover with cold water. Add a good pinch of sea salt. Bring the pot to a boil and let the potatoes simmer until fork-tender, which should take about 15-20 minutes.
Prepare for Roasting: While your potatoes cook, preheat your oven to 425°F (220°C). You’ll want a hot oven for that perfect crispy finish.
Smash the Potatoes: After draining the potatoes, lay them on a parchment-lined baking sheet. Using the bottom of a glass, gently smash each potato until they’re slightly flattened but still intact. Don’t go too hard; we want them to keep their shape!
Season and Roast: Drizzle the smashed potatoes with 2 tablespoons of extra virgin olive oil. Use a brush or spoon to evenly coat them with oil. Sprinkle with flaky sea salt, then roast in the preheated oven for 15-20 minutes, until they’re golden brown and crispy.
Make the Dressing: In a large mixing bowl, whisk together the ⅓ cup mayonnaise, ⅓ cup 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 flaky sea salt, and ⅓ teaspoon pepper until smooth and well combined.
Combine Everything: Once the potatoes are fully roasted, let them cool for a few minutes before chopping them into bite-size pieces—some larger, some smaller for texture. Gently fold the crispy potatoes into the dressing, ensuring each piece is well-coated.
Chill and Serve: For optimal flavor, place the salad in the fridge for at least 30 minutes before serving. This waiting period allows the flavors to mesh beautifully. When ready to serve, transfer to your favorite dish and garnish with additional herbs if you wish, then enjoy!

Storing & Reheating

To store leftover Buttermilk Smashed Potato Salad, keep it at room temperature for no more than an hour. Transfer it to an airtight container and refrigerate, where it will stay fresh for up to 3 days. If you want to keep it longer, consider freezing it in a freezer-safe container for up to 3 months. When reheating, you can use the microwave for about a minute, stirring halfway through. The texture may change slightly, but adding a dollop of yogurt or mayo will help refresh the creaminess!

Chef’s Helpful Tips

Avoid overcooking the potatoes; they should be fork-tender but not falling apart.
For a silky dressing, use full-fat mayonnaise and Greek yogurt as they provide the best flavor and texture.
If you want to switch things up, add diced bacon or hard-boiled eggs for extra protein.
Experiment with fresh herbs; chives and basil can also add unique flavors.
Make the salad a day ahead for even richer flavors!

Buttermilk Smashed Potato Salad combines the comforting qualities of traditional potato salad with an enticing twist that everyone will love. It’s easy to whip up and incredibly adaptable, making it a go-to recipe for Memorial Day and beyond. I encourage you to try creating your own version, perhaps adding your favorite herbs or even roasted garlic for an extra punch of flavor. Gather your loved ones and enjoy this creamy, crunchy delight that brings everyone to the table!

Recipe FAQs

How do I make this salad dairy-free?

You can easily make this Buttermilk Smashed Potato Salad dairy-free by swapping the mayonnaise with a vegan alternative and using non-dairy yogurt instead of Greek yogurt.

Can I prepare this salad a day ahead?

Absolutely! In fact, making it a day ahead can enhance the flavors as they meld together. Just be sure to store it in an airtight container in the refrigerator until you’re ready to serve.

Can I use different potatoes?

Yes! While Yukon Gold potatoes are preferred for their creaminess and flavor, feel free to use red potatoes or even fingerlings if that’s what you have on hand.

What other ingredients can I add?

You can customize the salad by adding extras like bacon bits for a savory crunch, cherry tomatoes for a bit of sweetness, or even a splash of hot sauce for heat. The sky’s the limit!

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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
Cuisine: American

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Description

This Buttermilk Smashed Potato Salad stands out with its creamy texture, zesty flavor, and simple ingredients, making it a perfect choice for BBQ gatherings and picnics.

Ingredients

Scale

3 lbs yukon gold baby potatoes
1 pinch sea salt
2 tablespoons 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 and a pinch of salt. Boil until fork-tender, which takes about 15-20 minutes.
Preheat the oven to 425°F.
Drain the potatoes and arrange them on a parchment-lined baking sheet. Smash each potato gently with a glass until slightly flattened.
Drizzle olive oil over the smashed potatoes, ensuring an even coating. Sprinkle with flakey sea salt. Roast for 15-20 minutes until golden brown and crispy.
In a large mixing bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, parsley, green onions, dill, sea salt, and pepper.
Let the roasted potatoes cool slightly, then chop into bite-size pieces. Combine with the dressing and toss gently to coat.
Refrigerate the salad for at least 30 minutes to blend the flavors before serving at room temperature.

Notes

For added crunch, consider adding some chopped celery or bell peppers to the salad.
You can substitute regular yogurt for Greek yogurt if desired.
This salad can be made a day in advance for convenience.