Bang Bang Potato Salad Tarifi

Malzemeler

• 8 cups cold water2 1/2 pounds waxy potatoes (such as Yukon Gold potatoes), peeled and cut into 3/4-inch pieces (about 6 1/2 cups)2 tablespoons, plus 1 teaspoon kosher salt, divided1 tablespoon unsalted butter3/4 cup mayonnaise2 tablespoons whole buttermilk2 tablespoons Sriracha chile sauce, plus more for drizzling1 tablespoon sweet Thai chili sauce1 tablespoon rice vinegar4 hard-cooked eggs, peeled and quartered1 large (2 ounces) celery stalk, finely chopped (about 1/3 cup)Sliced scallions, on an angle

Hazırlanışı

1. Gather all ingredients.
2. Bring water, potatoes, and 2 tablespoons 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 butter and remaining 1 teaspoon salt. Refrigerate, uncovered, until completely cool, about 45 minutes.
3. Stir together mayonnaise, buttermilk, chili sauce, Thai chili sauce, and rice vinegar in a medium bowl until combined.
4. Add eggs and celery to potatoes; gently stir mayonnaise mixture into potatoes until well combined; top with scallions and drizzle with Sriracha.

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