Buttermilk Herb Smashed Potato Salad Recipe

This Buttermilk Herb Smashed Potato Salad is a delightful twist on the classic potato salad. It features creamy buttermilk, fresh herbs, and perfectly smashed potatoes for a delicious and refreshing side dish.

Ingredients

• 2 pounds baby potatoes (Yukon Gold or red potatoes)
• 1/2 cup buttermilk
• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 1/4 cup fresh chives, chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• 2 green onions, thinly sliced
• Salt and pepper to taste

Instructions

Step 1: Cook the Potatoes

1. Boil Potatoes: Place the baby potatoes in a large pot and cover them with cold water. Add a generous pinch of salt and bring to a boil over medium-high heat. Cook until the potatoes are tender, about 15-20 minutes.
2. Drain and Cool: Drain the potatoes and let them cool slightly.

Step 2: Smash the Potatoes

1. Smash Potatoes: Once the potatoes are cool enough to handle, gently smash them using the back of a fork or a potato masher. You want them to be slightly broken but still hold their shape.

Step 3: Prepare the Dressing

1. Mix Dressing: In a small bowl, whisk together the buttermilk, mayonnaise, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper until well combined.

Step 4: Combine Ingredients

1. Toss Potatoes: In a large bowl, combine the smashed potatoes, chives, parsley, dill, and green onions.
2. Add Dressing: Pour the buttermilk dressing over the potatoes and gently toss until the potatoes are evenly coated.

Step 5: Chill and Serve

1. Chill Salad: Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld together.
2. Serve: Serve the Buttermilk Herb Smashed Potato Salad chilled, garnished with extra herbs if desired.

Tips and Variations

• Herb Variations: Feel free to experiment with different fresh herbs such as basil, tarragon, or cilantro for a unique flavor.
• Add-Ins: For added crunch, try adding diced celery, radishes, or pickles to the salad.
• Lighter Version: Use Greek yogurt instead of mayonnaise for a lighter version of the dressing.
• Spicy Kick: Add a pinch of cayenne pepper or a few dashes of hot sauce to the dressing for a spicy twist.

FAQs

1. Can I make this potato salad ahead of time?

Yes, this potato salad can be made a day in advance. Store it in an airtight container in the refrigerator and give it a good stir before serving.

2. Can I use regular potatoes instead of baby potatoes?

Yes, you can use regular Yukon Gold or red potatoes. Just cut them into smaller pieces before boiling to ensure even cooking.

3. How long does this potato salad last in the refrigerator?

The potato salad will last for up to 3-4 days in the refrigerator when stored in an airtight container.

4. Can I use buttermilk substitute?

If you don’t have buttermilk, you can make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.

5. Is this potato salad suitable for a picnic?

Yes, this potato salad is perfect for picnics and potlucks. Just make sure to keep it chilled until serving to maintain freshness.

Enjoy this creamy, herbaceous Buttermilk Herb Smashed Potato Salad at your next gathering or as a delightful side dish to any meal!

Yield: 4

Buttermilk Herb Smashed Potato Salad Recipe

Print

This Buttermilk Herb Smashed Potato Salad is a delightful twist on the classic potato salad. It features creamy buttermilk, fresh herbs, and perfectly smashed potatoes for a delicious and refreshing side dish.

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Ingredients

• 2.5 pounds baby yukon gold potatoes
• 1 to 2 tablespoons olive oil
• pinch of kosher salt and pepper
• BUTTERMILK HERB DRESSING
• ¼ cup plain greek yogurt
• ⅓ cup buttermilk
• 2 garlic cloves minced or pressed
• 2 tablespoons chopped fresh chives plus more for garnish
• 2 tablespoons chopped fresh dill plus more for garnish
• 2 teaspoons dijon mustard
• pinch of kosher salt and pepper

Instructions

• Preheat the oven to 450 degrees F.
• Place the potatoes in a large pot and fill it with cold water. Bring the water to a boil. Simmer the potatoes until they are just barely fork tender. Strain the potatoes and let them cool slightly. (Note: you can do this ahead of time and store the potatoes in the fridge.)
• Brush a baking sheet with 1 tablespoon of olive oil. Place the potatoes on the sheet. Use your hand or the bottom of a glass to smash them once, trying to keep them in one piece. Drizzle the remaining olive oil over the potatoes. Sprinkle the potatoes with the salt and pepper.
• Place the sheet in the oven and roast the potatoes for 25 to 30 minutes, until golden and crispy. Make the dressing while the potatoes roast. Remove the potatoes from the oven and let them cool slightly. Place the potatoes in a bowl and cover with the dressing, tossing well. Add a few handfuls of extra fresh herbs. Taste and season additionally with salt and pepper if needed. You might need more - this will depend on how seasoned your potatoes are before roasting.
• Serve immediately. You can serve this warm or cold - it is your preference. This is best eaten after it is made, but refrigerated leftovers do taste good and you can heat them up too!

BUTTERMILK HERB DRESSING

• Whisk the dressing together in a bowl. You can do this an hour or so ahead of time - or even more, I just prefer the herbs to be super fresh. Store any leftovers of this in the fridge for 3 to 5 days!