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
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.
Nutrition
- Serving Size: 1 serving
- Calories: 283
- Sugar: 2g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg