Buttermilk Herb Smashed Potato Salad.
Oh my… you’ve got to make this smashed potato salad happen!
By now I think we’re all equally obsessed with smashed potatoes. I make them several times a month, if not several times a WEEK.
Yes. I said it.
They are just so crispy and crunchy and salty and wonderful. Almost like potato chips in a way!
While they are perfect on their own and I love them as a side (Eddie requests them CONSTANTLY), I also like to dip them in sauce or dressing.
And both of those options are great. But since I can’t control my desire to find different ways to make things, even my favorite things, I turned said smashed potatoes into a smashed potato salad.
Oh and I’m in love with it. YEP.
You have to really love smashed potatoes to make them into a salad, because here’s the thing: it’s a little extra work. You know? There are a few steps – you have to boil the potatoes, smash them, roast them, and THEN you take them and cover them in a homemade dressing.
It’s slightly high maintenance for something that doesn’t appear high maintenance. I promise it’s worth it if you’re feeling something different that regular old smashed potatoes.
The dressing is SO GOOD. I don’t think it’s a huge secret that I’ve never loved creamy potato salad. Some of you might have even found my blog from this roasted potato salad. It blows my mind how many of you still make that recipe all these years later.
While I have warmed up (slightly) to the idea of creamier potato (and pasta) salads, a very light coating of dressing is still my favorite. This is an almost-ranch dressing. I’ve made homemade ranch before and you can find it here.
But I love how herb loaded and refreshing and light this dressing is. It barely coats the smashed potatoes and still allows their original flavor to shine.
And since the potatoes are smashed, they take on even MORE flavor if that’s possible. Season from the ground up – starting with the smashed potatoes, and you will adore the end result.
Okay and yes I realize that this salad sort of looks like… nothing special.
It doesn’t look wildly spectacular and even seems rather simple in flavor.
But! I’m here to tell you that the texture of the crisp, smashed potatoes plus the herby, refreshing buttermilk yogurt dressing is UNREAL.
It’s delicious served warm, when the potatoes come right out of the oven.
And it’s wonderful served at room temp once the potatoes have cooled.
It’s even good straight from the fridge. Because FLAVOR.
Make it for friends. Make it for dinner. Or make it just for you!
Smashed Potato Salad
- 2.5 pounds baby yukon gold potatoes
- 1 to 2 tablespoons olive oil
- pinch of kosher salt and pepper
- 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
- 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!
- 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!
It is so perfect!