Buttermilk Herb Smashed Potato Salad Recipe

Ben Carraoli

Buttermilk Herb Smashed Potato Salad Recipe

I recently tried making this Buttermilk Herb Smashed Potato Salad, 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.

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Prep Time 30

Cook Time 30

Servings: 4

Ingredients Method Notes

Ingredients

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.
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.

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.