Buttermilk Herb Smashed Potato Salad
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4 people
Buttermilk Herb Smashed Potato Salad
Description
The recipe begins by boiling baby Yukon Gold potatoes until they can be pierced easily but remain firm. After cooling, each potato is smashed slightly to break the surface area while keeping it in one piece, then brushed with olive oil, salted, and peppered. Roasting at high heat in the oven crisps the outsides while preserving a tender interior.
Meanwhile, the dressing combines plain yogurt, buttermilk, minced garlic, Dijon mustard, and generous amounts of fresh chopped chives and dill, seasoned with salt and pepper. Once the potatoes are roasted and slightly cooled, they are gently tossed in the dressing, allowing the creamy herb sauce to cling to the crispy potatoes, marrying textures and flavors.
This salad works well as a side for grilled meats or as part of a picnic spread. The contrast between the roasted, slightly crunchy potato skin and the tangy, herbaceous dressing creates a satisfying balance.
Ingredients
- 2.5 pounds Yukon Gold potatoes baby
- 1 to 2 tablespoons olive oil
- pinch salt kosher salt
- pinch black pepper kosher salt
buttermilk herb dressing
- ¼ cup yogurt plain, Greek
- ⅓ cup buttermilk
- 2 garlic minced or pressed, cloves
- 2 tablespoons chives plus more for garnish, chopped fresh
- 2 tablespoons dill plus more for garnish, chopped, fresh
- 2 teaspoons Dijon mustard
- pinch salt kosher salt
- pinch black pepper kosher salt
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!
User Reviews
Overall Rating
5
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