Bang Bang Potato Salad
Recommended by CookGoBang Bang Potato Salad
Recommended by CookGo材料
分量 6Main Ingredients
- Yukon Gold potatoes2.5 pounds
large eggs4
celery stalk1
Seasonings and Liquids
water8 cups- kosher salt2 tablespoons
unsalted butter1 tablespoon- kosher salt1 teaspoon
mayonnaise0.75 cup- whole buttermilk2 tablespoons
- Sriracha2 tablespoons
chili sauce1 tablespoon
rice vinegar1 tablespoon
scallions2
手順
Gather all ingredients, hard-boil and chop the eggs, and finely chop the celery and slice the scallions.
Having all ingredients prepped and ready will make the assembly process much smoother and faster.📌
Bring 8 cups of water, Yukon Gold potatoes, and 2 tablespoons of kosher salt to a boil in a large Dutch oven or medium pot over high heat. Reduce heat to medium-high and cook, stirring occasionally, until potatoes are just fork-tender, 6 to 8 minutes. Drain potatoes and place in a large bowl; gently toss with 1 tablespoon of unsalted butter and 1 teaspoon of kosher salt. Refrigerate, uncovered, until completely cool, about 45 minutes.
Do not overcook the potatoes, as they will become mushy. Cooling the potatoes thoroughly prevents the mayonnaise dressing from breaking or becoming watery.📌
Stir together mayonnaise, whole buttermilk, 1 tablespoon of chili sauce, and 1 tablespoon of rice vinegar in a medium bowl until combined.
Taste and adjust the seasoning of the dressing to your preference before adding it to the potatoes.📌
Add the hard-boiled and chopped eggs and finely chopped celery to the cooled potatoes; gently stir the mayonnaise mixture into the potatoes until well combined. Top with sliced scallions and drizzle with Sriracha.
For best flavor, let the potato salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld.📌
💡 ヒント
For a richer flavor, you can roast the potatoes instead of boiling them, ensuring they cool completely before mixing with the dressing.This potato salad can be prepared a day in advance and stored in the refrigerator, allowing the flavors to deepen.Adjust the amount of Sriracha and chili sauce to control the spiciness according to your taste.Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
