Categories: Sides
Ingredients
- 3 pounds red potatoes, peeled and cut into 1-inch pieces
- 1/3 cup coarsely chopped fresh cilantro
- 1/3 cup coarsely chopped fresh dill
- 1/3 cup coarsely chopped fresh Italian parsley leaves
- 3/4 cup well-shaken buttermilk
- 1/2 cup plain Greek yogurt
- 1/3 cup mayonnaise
- 1/3 cup finely chopped scallions (green parts only)
- 3 cloves garlic, finely chopped
- 1 tablespoon dried chives
- 1 teaspoon kosher salt, plus more as needed
- Black pepper
Directions
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Place 1 1/2 to 2 inches of water in the bottom of a large pot. Place a steamer basket in the pot and add the cut potatoes to the basket. Bring the water to a boil over high heat and then reduce the heat to medium-high. Cover and steam the potatoes until knife-tender, stirring once or twice to ensure the potatoes in the center are evenly cooked, 25 to 30 minutes.
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Transfer the potatoes to a large bowl. Let cool at least 30 minutes before dressing; the potatoes should be room temperature. Meanwhile, make the dressing.
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Place the cilantro, dill, and parsley in a medium bowl and stir to combine. Remove 3 tablespoons of the mixture to a small bowl and set aside for garnish.
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Add the buttermilk, yogurt, mayonnaise, scallions, garlic, chives, and 1 teaspoon salt to the medium bowl of herbs. Season with pepper and whisk to combine. Refrigerate the dressing until the potatoes are ready.
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Pour the buttermilk dressing onto the potatoes and fold it in gently until the potatoes are fully dressed. Taste and season with salt and pepper as needed. Transfer to a large serving bowl. Scatter the reserved herb mixture on top.