Herb Smashed Potato Salad

potato salad recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

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!


  • 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
  • 1/3 cup buttermilk
  • 1/2 cup mayonnaise
  • 2 Tablespoons Greek yogurt
  • 1/2 teaspoon grated garlic
  • 1/4 cup chopped fresh chives
  • 3 Tablespoons chopped fresh dill


  1. Preheat the oven to 450°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. 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.
  3. 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.
  4. Bake for 30 minutes, flipping the potatoes at the 15 minute mark, until golden brown and crispy.
  5. 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.
  6. Add the hot potatoes and eggs to the dressing, tossing well, until the potatoes are completely coated. Serve warm or cold.



  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 1/3 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.