Experience the creamy richness of my potato salad! This dish is perfect for gatherings featuring crispy red potatoes coated in a buttermilk herb sauce. This is a mouthwatering twist on a classic favorite, that leaves your guests wanting more.

Prep Time: 45 Minutes

Makes: 3 servings

Ingredients

• 6 medium sized red potatoes
• ½ cup of kewpie mayo
• ¼ cup of buttermilk
• ¼ cup of red onion
• 2 tablespoons of olive oil

Spices

• 1 tbsp of fresh parsley, finely chopped
• 1 tbsp of fresh dill, finely chopped
• 1 tbsp of garlic powder
• 1 tsp of salt

Instructions

Begin by filling a pot with water and bringing it to a boil. Once boiling, add 1 tablespoon of salt, and potatoes to the pot. Cook until potatoes are soft, about 20 minutes. Start checking for doneness after 10 minutes of boiling by piercing them with a fork. Once the potatoes are tender, remove from the water and place on a baking sheet. Preheat the oven to 400°F (200°C).

Using a cup to gently flatten by pressing down smash the potato. Drizzle with olive oil and bake in the oven for 10 minutes to crisp up. Then, turn on your broiler to low and broil for extra crispiness until the potato skins turn a medium brown color.

While the potatoes bake, combine ½ cup of kewpie mayo, ¼ cup of buttermilk, and 2 tablespoons of olive oil in a small bowl. The sauce should be loose. Add in 1 tablespoon of finely chopped parsley, dill, garlic powder, and salt and mix well.

Once the potatoes have cooled, combine potatoes, red onion, and the buttermilk sauce.

Let the potato salad rest for 1 hour before serving.