Herb Smashed Potato Salad

This savory herb smashed potato salad is spiced just right, packed full of crispy baby potatoes and tossed in an incredibly flavorful buttermilk dressing. It's a delicious side dish for BBQs, picnics and a recipe that family and guests will love!

With spring on its way and warmer weather around the corner, a savory recipe that can be enjoyed outside is extra welcome. Meet your new favorite BBQ side dish.

Making homemade potato salad doesn't need to be intimidating– from finding the best potato salad recipes to deciding on one of the many types or wanting a make-ahead friendly version.

Here's Why You'll Love This Smashed Potato Salad Recipe

• Incredibly flavorful from the buttermilk dressing
• Filled with crispy potatoes and potato bits throughout
• Insanely addicting– you'll be going back for more
• Make-ahead friendly
• Satisfying, not-to-heavy warmer weather comfort food
• Can enjoy it warm or cold

Potato Salad Ingredients

• Potatoes: I recommend baby Yukon gold potatoes for this potato salad– the skin is thinner and taste buttery soft. Though, in a pinch I've used baby red potatoes. Find more potato substitutions in the recipe below.
• Hard Boiled Eggs: You can either make hard boiled eggs or grab pre-packaged hard boiled eggs.
• Buttermilk: Using buttermilk gives the dressing the tang that it needs. I know most don't have buttermilk on hand (I don't either usually!) and since you don't need much, you can easily make your own. I include how in the recipe below.
• Mayonnaise: Any type of mayonnaise works– I've used regular, homemade and avocado oil. For those that don't like mayonnaise, you can substitute with more Greek yogurt.
• Greek Yogurt: You want to use plain Greek yogurt. Any milk fat percentage will work, just make sure that it's Greek yogurt not regular.
• Garlic: Fresh garlic works best, though dried garlic works in a pinch but use only ¼ teaspoon.
• Dill & Chives: I recommend using fresh herbs as it gives it the most flavor.
• Olive Oil: We want an oil to coat the potatoes in, either olive oil or avocado oil works.
• Salt & Pepper: For added flavor.

How To Make Herb Smashed Potato Salad

1. Boil the Potatoes: The potatoes start off in a pot of salted cold water brought to a boil and simmered until just soft.
2. Smash & Bake the Potatoes: Place the boiled potatoes on the baking sheet and smash them using the bottom of a cup.
3. Make the Dressing: While the potatoes bake or make ahead of time, whisk together the ingredients for the dressing in a large mixing bowl.
4. Toss Together: Add the hot potatoes and chopped eggs to the dressing, tossing together well.

Success Tips

• Use Hot Potatoes: The trick with this recipe is that you want the potatoes as hot as they can be prior to tossing in the dressing. This allows the potatoes to soak up the dressing giving the potatoes a ton of flavor. If making ahead, see my notes below in the recipe.
• Don't Crowd the Baking Sheet: The smashed potatoes are baked at a very high temperature for 30 minutes giving them their crispiness. If you overcrowd the baking sheet, the potatoes will likely need more time. The times where I'm lazy and throw too many on there, it takes about 45 minutes.
• Use Fresh Herbs: While dried herbs work, using fresh herbs takes this potato salad to the next level.

More Side Dish Recipes

• The Best Oven Roasted Potatoes
• Easy Roasted Asparagus
• Brown Butter Garlic Mushrooms
• Easy Kale and Quinoa Salad

Herb Smashed Potato Salad

Author: Christina

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour

Yield: 4 -6 servings

5 from 3 votes

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Description

This savory herb smashed potato salad is spiced just right, packed full of crispy baby potatoes and tossed in an incredibly flavorful buttermilk dressing. It's a delicious side dish for BBQs and a recipe that family and guests will love!

Ingredients

 

• ▢ 3 pounds baby yukon gold potatoes
• ▢ 2 Tablespoons olive oil
• ▢ 6 large hard boiled eggs, chopped in like-size pieces
• ▢ 2 teaspoons salt
• ▢ 1 teaspoon freshly ground black pepper
• ▢ ⅓ cup buttermilk
• ▢ ½ cup mayonnaise
• ▢ 2 Tablespoons Greek yogurt
• ▢ ½ teaspoon grated garlic
• ▢ ¼ cup chopped fresh chives
• ▢ 3 Tablespoons chopped fresh dill

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Instructions

• Preheat the oven to 450°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
• Add the potatoes and 1 teaspoon salt into a large pot and fill with cold water. Bring the water to a boil and summer the potatoes until just fork tender. Strain the potatoes and allow them to cool for 5 minutes for easy handling.
• Place the potatoes on the prepared baking sheet, add 1 Tablespoon olive oil, the remaining salt and pepper– move the potatoes around making sure the potatoes are evenly coated. Using the bottom of a glass, smash each potato down, keeping each potato in one piece as best as you can.
• Bake for 30 minutes, flipping the potatoes at the 15 minute mark, until golden brown and crispy.
• Make the dressing: While the potatoes bake, making the dressing. Stir together the buttermilk, mayonnaise, yogurt, garlic, chives and dill together in a large mixing bowl.
• Add the hot potatoes and eggs to the dressing, tossing well, until the potatoes are completely coated. Serve warm or cold.

Notes

1. Make Ahead & Freezing Instructions: Making the potato salad the day of yields the best results for the crispy potatoes, however you can make entire potato up to 1 day in advance. Store leftovers in the refrigerator for up to 4 days in an airtight container. The potatoes can be boiled the day before and baked the day of, see step 3. Make the dressing up to 2 days in advance. 
2. Potatoes: I recommend baby Yukon gold potatoes for this potato salad– the skin is thinner and taste buttery soft. You can also use baby red potatoes or any small potatoes. In a pinch I've used large potatos, cutting them into like-size pieces. 
3. Buttermilk: Buttermilk is key for this recipe. Add 2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. Add enough milk to make ⅓ cup. Stir together well, then let sit for 5 minutes. After it sits the milk will be slightly curdled. Whole milk works best, though lower fat can be used. 
4. Mayonnaise: Any type of mayonnaise works, I've used regular, homemade and avocado oil. If you prefer to replace it with more yogurt, the dressing will be more tangy.
5. Yogurt: You want to use plain Greek yogurt. Any milk fat percentage will work, just make sure that it's Greek yogurt not regular.

Nutrition

Calories: 650kcal | Carbohydrates: 62g | Protein: 18g | Fat: 37g | Saturated Fat: 7g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 294mg | Sodium: 1478mg | Potassium: 1588mg | Fiber: 8g | Sugar: 5g | Vitamin A: 583IU | Vitamin C: 69mg | Calcium: 118mg | Iron: 4mg

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