Buttermilk Herb Smashed Potato Salad

Why You’ll Love This Recipe

This potato salad stands out because it combines the creamy richness of buttermilk and Greek yogurt with vibrant fresh herbs like dill and chives, creating a flavorful yet light dressing. The smashing technique allows the potatoes to soak up the dressing better than traditional potato chunks, ensuring every bite is packed with flavor. Plus, it’s easy to prepare, uses simple ingredients, and tastes fresh and satisfying whether served warm or chilled.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 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

Directions

1. Cook the potatoes: Place the baby Yukon Gold potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until potatoes are fork-tender, about 15-20 minutes. Drain and allow to cool slightly.
2. Smash the potatoes: Transfer the potatoes to a baking sheet or large plate. Using the bottom of a glass or a potato masher, gently smash each potato until it’s flattened but still in one piece.
3. Season potatoes: Drizzle the smashed potatoes with olive oil and sprinkle with kosher salt and pepper. Set aside while you prepare the dressing.
4. Prepare the dressing: In a medium bowl, whisk together Greek yogurt, buttermilk, minced garlic, chopped chives, chopped dill, Dijon mustard, and a pinch of salt and pepper.
5. Combine: Gently fold the smashed potatoes into the dressing, ensuring each potato is coated evenly.
6. Garnish and serve: Sprinkle additional fresh chives and dill on top. Serve immediately or refrigerate for an hour to let the flavors meld.

Servings and timing

• Servings: 6-8 servings
• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes

Variations

• Swap out the fresh herbs for parsley, tarragon, or basil for a different flavor profile.
• Add chopped scallions or red onions for a sharper bite.
• Use sour cream instead of Greek yogurt for a richer dressing.
• Add a squeeze of fresh lemon juice for extra brightness.

Storage/reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• This salad is best served cold or at room temperature; avoid reheating to maintain texture.
• Before serving leftovers, give the salad a gentle stir and add a splash of buttermilk if it seems too thick.

FAQs

Can I use red potatoes instead of Yukon Gold?

Yes, red potatoes work well, but Yukon Golds have a creamier texture that complements the dressing best.

How do I prevent the potatoes from falling apart when smashing?

Make sure the potatoes are cooked just until tender, not mushy. Use gentle pressure when smashing to keep them intact.

Can I prepare this salad ahead of time?

Yes, prepare and toss the salad up to a day in advance. Refrigerate to let the flavors develop.

Is buttermilk necessary for this recipe?

Buttermilk adds tang and creaminess, but you can substitute with plain milk mixed with a teaspoon of lemon juice or vinegar.

Can I make this recipe dairy-free?

Yes, substitute Greek yogurt and buttermilk with dairy-free alternatives like coconut yogurt and almond milk with lemon juice.

How long will the salad keep in the fridge?

Up to 3 days stored in an airtight container.

Can I add other vegetables to this salad?

Yes, diced cucumbers or radishes add crunch and freshness.

What is the best way to reheat leftovers?

This salad is best enjoyed cold or at room temperature; reheating is not recommended.

Can I use dried herbs instead of fresh?

Fresh herbs are preferred for the best flavor, but dried herbs can be used in smaller amounts.

Can this salad be made vegan?

With dairy-free yogurt and milk substitutes, plus omitting Dijon mustard if it contains honey, it can be made vegan.

Conclusion

Buttermilk Herb Smashed Potato Salad is a wonderfully creamy, flavorful side dish that transforms simple potatoes into a fresh, herbaceous delight. The combination of tangy buttermilk dressing with smashed tender potatoes ensures a satisfying texture and taste that pairs perfectly with a wide variety of main dishes. Whether you’re hosting a barbecue or looking for a quick, delicious side, this recipe is a crowd-pleaser that’s easy to make and impossible to resist.

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