At a Glance
- Prep Method: null
- Yield: 24
Recipe By: Catch 35, Chef Eddie Sweeney
Ingredients
Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon Sriracha
- 1/2 tablespoon champagne vinegar
- 1/2 tablespoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 36 Anaheim or other green chiles (about 4 1/2 pounds)
- Olive oil
- 25 green onions (about 1 pound)
- 6 pounds marble potatoes
- Kosher salt and freshly ground black pepper
Preparation
Whisk together the mayonnaise, sour cream, and buttermilk until smooth, followed by the lime juice, Sriracha, vinegar, pepper, and salt. Refrigerate.
Toss the chiles in a light coating of oil and grill over medium to medium-high heat, turning as needed until blistered and charred on all sides, 12 to 15 minutes. Toss the green onions in a light coating of oil and grill over medium to medium-high heat, turning once until well-marked and softened, 4 to 6 minutes.
Cut the potatoes in half and toss in a light coating of oil and season with salt and pepper. Grill in a perforated grill pan over medium to medium-high heat, until tender and golden brown, 12 to 15 minutes.
Meanwhile, peel and seed the chiles, and cut into 1/2-inch pieces. Cut the green onions on the diagonal into 1/2-inch pieces.
When ready to serve toss the chiles with enough dressing to lightly coat.
Add the chile mixture to the potatoes, and then fold in the green onions. Add additional dressing as desired and season to taste with salt and pepper.
Serving Suggestions: Serve a 1 cup portion alongside a piece of grilled halibut with Chimichurri sauce drizzled over the top.
