Oh my… you need to make this smashed potato salad right away!
By now we’re all a little obsessed with smashed potatoes. I make them multiple times a month — sometimes several times a week. They’re insanely crispy, salty and crunchy, in a way that almost reminds me of potato chips.
They’re perfect served as a side and are great for dipping, but I wanted to try something new: turning smashed potatoes into a salad. It’s a little more involved — you boil the potatoes, smash them, roast them, then toss them in a bright homemade dressing — but the result is absolutely worth the extra steps.
Yes — I’m in love with it.
This salad isn’t low-effort, but it’s not complicated either. The payoff comes from the contrast between the crisp, roasted potato edges and the light, herb-filled dressing. If you prefer just a light coating rather than a heavy, creamy potato salad, this is exactly the kind of flavor and texture you’ll love.
The dressing is the highlight: a delicate buttermilk-herb yogurt dressing that’s bright, fresh and barely coats the potatoes so their roasted flavor still shines through. It’s similar to a light ranch but fresher, thanks to lots of chives and dill. Because the potatoes are smashed, they absorb more seasoning and dressing, which deepens the overall flavor.
At first glance the salad might look understated, but the texture and bright herb notes make it surprisingly memorable. Serve it warm straight from the oven, at room temperature once it cools, or chilled from the fridge — each temperature offers a slightly different but equally delicious experience.
Simple in appearance, extraordinary in flavor.
Make it for a weeknight dinner, bring it to a potluck, or prepare it for yourself as a satisfying, flavorful side. Leftovers keep well in the fridge and can be reheated or enjoyed cold.
Smashed Potato Salad
Buttermilk Herb Smashed Potato Salad
Ingredients
- 2.5 pounds baby Yukon Gold potatoes
- 1 to 2 tablespoons olive oil
- pinch kosher salt and black pepper
Buttermilk Herb Dressing
- 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 kosher salt and black pepper
Instructions
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Preheat the oven to 450°F (230°C).
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Place the potatoes in a large pot and cover with cold water. Bring to a boil, then simmer until the potatoes are just fork-tender. Drain and let them cool slightly. (You can do this step ahead and refrigerate the potatoes.)
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Brush a baking sheet with 1 tablespoon of olive oil. Arrange the potatoes on the sheet and gently smash each one with your hand or the bottom of a glass, keeping them mostly in one piece. Drizzle remaining olive oil over the smashed potatoes and season with salt and pepper.
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Roast for 25 to 30 minutes, until the potatoes are golden and crisp. While they roast, whisk together the dressing. Remove potatoes from the oven and let them cool slightly. Place the potatoes in a bowl, pour the dressing over them and toss to coat. Add extra fresh herbs, then taste and adjust seasoning with more salt and pepper if needed.
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Serve immediately warm, at room temperature, or chilled. Leftovers keep well in the fridge and can be reheated or enjoyed cold.
Buttermilk Herb Dressing
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Whisk Greek yogurt, buttermilk, minced garlic, chives, dill, Dijon mustard and a pinch of salt and pepper until smooth. Taste and adjust herbs and seasoning. The dressing can be made an hour ahead or stored in the fridge for 3–5 days.
Did you make this recipe?
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It is so perfect!