Smashed Yukon Gold Potato Salad
User Reviews
4.6
Smashed Yukon Gold Potato Salad
Description
The Smashed Yukon Gold Potato Salad starts by boiling salted potatoes until tender, then lightly smashing about half to create a varied texture. White vinegar is added for brightness, and chopped hard-boiled eggs and fresh chives add color and mild aromatic notes. The dressing mixes buttermilk, mayonnaise, yellow mustard, cayenne pepper, salt, and black pepper, providing a creamy base with a touch of spice and acidity. Tossing the dressing with the potato mixture coats the ingredients evenly. This salad can be served immediately or chilled after refrigerating for several hours to let flavors meld. It acts as a solid base for additional mix-ins if desired, allowing personalization while maintaining a straightforward approach.
This recipe is practical for those seeking a classic potato salad with moderate seasoning and texture contrast, suitable for picnics, barbecues, or potluck gatherings.
Ingredients
Salad:
- 3 pounds potato cut into 1-inch pieces, Yukon gold variety
- 1 tablespoon kosher salt coarse
- 1 tablespoon white vinegar
- 6 large egg chopped, hard-boiled
- 3 tablespoons chives can sub green onions, chopped fresh
Dressing:
- ½ cup buttermilk
- ½ cup mayonnaise
- 3 tablespoons yellow mustard
- Pinch cayenne pepper
- salt to taste
- black pepper to taste
Instructions
- Place the potatoes and 1 tablespoon salt in a large pot and cover with water by at least 2 inches. Bring to a boil, reduce the heat slightly, and simmer until the potatoes are tender 12-14 minutes. Drain the potatoes well and place them back in the pot or in a serving bowl.
- Drizzle the 1 tablespoon vinegar over the potatoes and toss to combine. Using a potato masher, coarsely mash about half of the potatoes right in the pot or bowl; just eyeball it. Give the potatoes a good toss and let cool completely.
- Add the eggs and chives to the pot/bowl with the cooled potatoes.
- For the dressing, whisk together the buttermilk, mayonnaise, mustard, cayenne pepper and a pinch of salt and pepper.
- Pour the dressing over the potato mixture and stir to combine. Season to taste with additional salt and pepper, if needed. Serve immediately or refrigerate for several hours.
Notes
- Modify the salad to your taste by adding ingredients like celery, pickles, or onions if preferred.
- This recipe provides a simple, flexible base for potato salad with smooth and chunkier textures combined.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 236kcal | 12% |
| Carbohydrates | 33g | 11% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 144mg | 48% |
| Sodium | 1113mg | 46% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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