Smashed Buttermilk Potato Salad

Name: Smashed Buttermilk Potato Salad
Total time: 50 min
Yield: 10 serving(s)
Ingredients: 3 1/2 lb. baby new potatoes; Kosher salt; Freshly ground black pepper; 4 tbsp. olive oil, divided; 1/2 c. buttermilk; 2 tbsp. mayonnaise; 1 tsp. pure honey; 2 tsp. fresh thyme leaves; 2 scallions, sliced; 1 roasted red pepper, chopped; 1/4 c. fresh flat-leaf parsley, chopped

By Kate MerkerPublished: Aug 10, 2018

2 Ratings

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Brian Woodcock for Country Living

Yields:

10 serving(s)

Total Time:

50 mins

Crispy spuds and rich buttercream team up in this easy summer side.

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Ingredients

3 1/2 lb. baby new potatoes
Kosher salt
Freshly ground black pepper
4 Tbsp. olive oil, divided
1/2 cup buttermilk
2 Tbsp. mayonnaise
1 tsp. pure honey
2 tsp. fresh thyme leaves
2 scallions, sliced
1 roasted red pepper, chopped
1/4 cup fresh flat-leaf parsley, chopped

Directions

1. Step 1Place potatoes in a large pot; cover with cold salted water. Bring to a boil, reduce heat, and simmer until tender, 15 to 18 minutes. Drain.
2. Step 2Arrange oven rack approximately 6 inches from top of oven and preheat to 450°F. Rub 2 tablespoons oil on 2 large rimmed baking sheets, dividing evenly. Divide potatoes between baking sheets. Working one at a time, gently press potatoes, with the bottom of a glass or your palm, until crushed but still intact. Brush potatoes with remaining 2 tablespoons oil, dividing evenly. Season with salt and pepper.
3. Step 3Roast, one pan at a time, turning potatoes once, until golden brown and crisp, 22 to 25 minutes.
4. Step 4Meanwhile, whisk together buttermilk, mayonnaise, honey, and thyme in a bowl. Season with salt and pepper. Add warm potatoes and toss to coat. Fold in scallions, red pepper, and parsley.