Smash Potato Salad

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With Summer in full swing, I came up with yet another "SMASH" recipe! This one will work in perfect for the Summer BBQ! The flavors are delicious with the fresh herbs from my garden and I cut the calories using buttermilk!

 

Smash Potato Salad

8 Servings

• 3 pounds baby red potatoes
• Kosher salt, freshly ground pepper
• 4 tablespoons canola oil
• ½ cup buttermilk
• ¼ cup mayonnaise
• 2 teaspoons chopped fresh thyme
• 2 teaspoons chopped fresh oregano
• 6 scallions, thinly sliced

Preparation

Heat oven to 450°. Place potatoes in a large pot and cover with 1” cold water. Season with salt and bring to a boil. Reduce heat and simmer until tender, 15–18 minutes. Drain and return to pot to dry.

Working with one potato at a time, place each under a glass or flat-bottom measuring cup and press to flatten. Divide oil between two rimmed baking sheets. Transfer smashed potatoes to baking sheets and turn to coat. Season with salt and pepper. Roast, flipping once, until golden, 20–25 minutes.

Meanwhile, whisk together buttermilk, mayonnaise, thyme, and oregano; season with salt and pepper. Fold warm potatoes into dressing along with scallions. Adjust seasoning with salt and pepper.

For other "Smash" recipes- click on these links

How to make Crispy Smash Potatoes 

Crispy Cheddar "Smash" Potatoes 

"Smash Hot Potatoes" with added rosemary

Summer time is fun time! Enjoy!