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Homemade Buttermilk Herb Smashed Potato Salad. photo
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Buttermilk Herb Smashed Potato Salad.

Crispy roasted smashed Yukon Gold potatoes tossed in a bright buttermilk-herb dressing.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings: 4 servings

Ingredients

  • 2.5 pounds baby Yukon Gold potatoes
  • 1 to 2 tablespoons olive oil divided
  • pinch kosher salt plus more for seasoning
  • pinch black pepper plus more for seasoning
  • 1/4 cup plain Greek yogurt
  • 1/3 cup buttermilk
  • 2 cloves garlic minced or pressed
  • 2 tablespoons fresh chives chopped, plus more for garnish
  • 2 tablespoons fresh dill chopped, plus more for garnish
  • 2 teaspoons Dijon mustard

Instructions

  • Preheat the oven to 450°F (230°C).
  • Place the potatoes in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer until just fork-tender, about 10–15 minutes depending on size. Drain and let cool slightly.
  • Brush a baking sheet with 1 tablespoon of the olive oil. Arrange the potatoes on the sheet and gently smash each potato once with your hand or the bottom of a glass to flatten slightly while keeping them mostly intact.
  • Drizzle the remaining olive oil over the smashed potatoes and sprinkle with a pinch of kosher salt and black pepper. Roast in the oven until golden and crispy, about 25–30 minutes.
  • While the potatoes roast, whisk together the Greek yogurt, buttermilk, minced garlic, Dijon mustard, chopped chives, chopped dill, and a pinch of salt and pepper in a bowl to make the dressing.
  • When the potatoes are done, remove them from the oven and let cool slightly. Transfer to a large bowl and pour the dressing over the warm potatoes, tossing gently to coat. Add extra chopped herbs if desired and adjust seasoning with more salt and pepper to taste.
  • Serve immediately warm or chilled, garnished with additional chives and dill if desired.

Equipment

  • Large Pot
  • Baking Sheet
  • Mixing Bowl
  • Measuring cups and spoons
  • Colander
  • Fork or Potato Masher
  • Whisk

Notes

  • You can boil the potatoes ahead and refrigerate them before smashing and roasting.
  • Adjust salt to taste after tossing because roasted potatoes may need more seasoning.
  • Dressing can be made up to a few hours ahead for convenience.
  • Use fresh herbs for best flavor.