Good Enough To Eat's Red, White & Blue Potato Salad

By Chef & Owner Carrie Levin

Ingredients

– 1 pound each (3 pounds total) Red Bliss potatoes, Idaho
potatoes and blue fingerling potatoes, scrubbed well with skin on (should yield
about 4 cups cooked)

– 1 cup buttermilk

– 1 cup Hellmann’s mayonnaise

– 2 tablespoons sour cream

– ½ teaspoon garlic powder

– ½ teaspoon onion powder

– ½ teaspoon ground white pepper

– 1 to 1 ½ teaspoons kosher salt

– 1 bunch scallions, white parts only, thinly sliced on the
bias

– ½ red bell pepper, cored, seeded and cut into small dice

– Blue tortilla chips

 

Preparation

Cook the potato
varieties individually. Place them in a pot with cold salted water to cover,
bring to a boil and then lower the heat and simmer until tender yet firm enough
that the potatoes still hold their shape when you test them with a fork, about
15 minutes, depending on size. (Be sure to cook at a simmer after you bring the
potatoes to a boil, as the outside of the potatoes can overcook and they’ll
become flaky and cottony.)

 

While the
potatoes are cooking, combine the buttermilk, mayonnaise, sour cream, garlic
powder, onion powder, white pepper and salt in a mixing bowl. Set aside.

 

When cool
enough to handle, cut the potatoes into 1 ½-inch chunks; place in a mixing bowl
and add the scallions and red bell pepper. Using a rubber spatula, fold in the
buttermilk mixture. Cover with plastic wrap and refrigerate for 2 hours. To
serve, garnish the plate with blue tortilla chips.

 
Good Enough To Eat
Address: 483 Amsterdam Ave., at 83rd St.
Phone: (212)496-0163