I recently tried making this Buttermilk Herb Smashed Potato Salad Recipe, and I can’t stop thinking about it! From the moment I prepped the potatoes to the final toss in the herby dressing, it felt like a little culinary adventure. The crispy edges of the smashed potatoes combined with a creamy, tangy buttermilk dressing are pure magic.
I love how light and refreshing this salad tastes, yet it’s hearty enough to be a side or a main. Honestly, making it felt like treating myself to a restaurant-quality dish at home, especially when paired with comfort-style dishes like this rotisserie chicken dip recipe for a casual gathering.
Ingredients
Here’s everything you’ll need to make this flavorful salad:
- 2.5 pounds baby Yukon gold potatoes – small potatoes work best for even cooking and smashing.
- 1 to 2 tablespoons of olive oil – adds crispiness and prevents sticking.
- Pinch of kosher salt and black pepper – seasoning enhances the potato flavor.
For the Buttermilk Herb Dressing:
- ¼ cup plain Greek yogurt – creamy and tangy; Greek yogurt keeps the dressing thick without being heavy.
- ⅓ cup buttermilk – adds a refreshing tang that balances the richness of the potatoes.
- 2 garlic cloves, minced – gives a subtle punch of flavor.
- 2 tablespoons chopped fresh chives, plus extra for garnish – chives add a delicate oniony note.
- 2 tablespoons chopped fresh dill, plus extra for garnish – dill brightens the dish and complements the buttermilk.
- 2 teaspoons of Dijon mustard – adds depth and a slight kick.
- Pinch of kosher salt and black pepper – for seasoning the dressing.
Note: Several servings, perfect for 4 people, but you can easily double the recipe for a larger gathering.
Variations
You can adjust this salad to suit different dietary preferences or flavor profiles:
- Dairy-free: Replace Greek yogurt and buttermilk with coconut yogurt and almond milk.
- Extra crunch: Add toasted pine nuts or sunflower seeds on top.
- Spicy twist: Mix in a teaspoon of hot sauce or sprinkle smoked paprika over the potatoes.
- Herb swaps: Try parsley, tarragon, or basil instead of dill and chives for a different herbal flavor.
Cooking Time
Here’s the time breakdown for this recipe:
- Prep Time: 30 minutes
- Cooking Time: 30 minutes
- Total Time: 1 hour
Equipment You Need
- Large pot – for boiling the potatoes evenly.
- Baking sheet – to roast and crisp the smashed potatoes.
- Potato masher or bottom of a glass – for gently smashing the potatoes.
- Mixing bowl – to combine the dressing and salad.
- Whisk – to blend the dressing smoothly.
How to Make Buttermilk Herb Smashed Potato Salad
Step 1: Boil the Potatoes
Start by placing the potatoes in a large pot and covering them with cold water. Bring it to a boil, then simmer until the potatoes are just tender. Straining and cooling them slightly helps them hold their shape when smashed.
Step 2: Smash and Roast
Brush a baking sheet with olive oil. Place the cooled potatoes and gently smash them with a masher or the bottom of a glass. Drizzle remaining olive oil over the potatoes and season with salt and pepper. Roast at 450°F for 25–30 minutes until golden and crispy.
Step 3: Prepare the Dressing
While the potatoes roast, whisk together Greek yogurt, buttermilk, garlic, chives, dill, Dijon mustard, and a pinch of salt and pepper. This herb-rich dressing is light yet flavorful, perfectly coating the potatoes without overpowering them.
Step 4: Combine and Toss
Once the potatoes are roasted, let them cool slightly. Transfer to a large bowl and toss gently with the dressing. Add extra fresh herbs on top and adjust seasoning to taste.
Step 5: Serve
Serve warm for the crispiest texture, at room temperature, or chilled straight from the fridge. Each option has its own charm, and the flavors only improve slightly as they sit, especially alongside hearty mains like this rotisserie chicken enchiladas recipe.
Additional Tips for Making this Recipe Better
I found a few tricks that make this salad even better:
- I like to slightly undercook the potatoes before smashing to avoid them breaking apart.
- Brushing a little extra olive oil on the smashed edges helps them crisp perfectly.
- I often make the dressing a few hours ahead to let the herbs infuse fully.
- For presentation, I sprinkle a few extra chives and dill right before serving.
- Don’t skip seasoning the potatoes before roasting; it makes a big flavor difference.
How to Serve Buttermilk Herb Smashed Potato Salad
This salad is versatile and looks beautiful on any table. I usually serve it in a wide, shallow bowl for a rustic presentation. Garnish with extra chives, dill, or a drizzle of olive oil. It pairs wonderfully with grilled meats, fresh seafood, or even as a standalone dish for a light lunch.
Nutritional Information
Here’s a rough idea of the nutrition per serving:
- Calories: 280
- Protein: 6g
- Carbohydrates: 40g
- Fat: 10g
Make Ahead and Storage
Refrigerating: You can store the salad in an airtight container for up to 3 days. The flavors deepen, and the dressing continues to coat the potatoes beautifully.
Freezing: I don’t recommend freezing smashed potatoes with the dressing, as the texture can change. Freeze only the roasted potatoes separately if needed.
Reheating: Reheat gently in a 350°F oven to bring back some crispiness. Add fresh herbs after warming to refresh the flavors.
Why You’ll Love This Recipe
If you’re still wondering whether to try it, here’s why it’s worth your time:
- Easy to make: With simple steps, even novice cooks can handle it.
- Versatile: Perfect as a side for dinners, BBQs, or potlucks.
- Flavor-packed: Crispy edges and a tangy, herby dressing create a satisfying taste.
- Customizable: Swap herbs or make it dairy-free without losing flavor.
- Crowd-pleaser: It looks simple but delivers a gourmet feel, impressing guests effortlessly.
Buttermilk Herb Smashed Potato Salad Recipe
Ingredients
Method
- Start by placing the potatoes in a large pot and covering them with cold water. Bring it to a boil, then simmer until the potatoes are just tender. Straining and cooling them slightly helps them hold their shape when smashed.
- Brush a baking sheet with olive oil. Place the cooled potatoes and gently smash them with a masher or the bottom of a glass. Drizzle remaining olive oil over the potatoes and season with salt and pepper. Roast at 450°F for 25–30 minutes until golden and crispy.
- While the potatoes roast, whisk together Greek yogurt, buttermilk, garlic, chives, dill, Dijon mustard, and a pinch of salt and pepper. This herb-rich dressing is light yet flavorful, perfectly coating the potatoes without overpowering them.
- Once the potatoes are roasted, let them cool slightly. Transfer to a large bowl and toss gently with the dressing. Add extra fresh herbs on top and adjust seasoning to taste.
- Serve warm for the crispiest texture, at room temperature, or chilled straight from the fridge. Each option has its own charm, and the flavors only improve slightly as they sit.
Notes
- I like to slightly undercook the potatoes before smashing to avoid them breaking apart.
- Brushing a little extra olive oil on the smashed edges helps them crisp perfectly.
- I often make the dressing a few hours ahead to let the herbs infuse fully.
- For presentation, I sprinkle a few extra chives and dill right before serving.
- Don’t skip seasoning the potatoes before roasting; it makes a big flavor difference.