Prep time: 15 minutes
Cook time: 35 minutes
Make-Ahead: Potatoes can be cooked but not sliced up to 1 day ahead, cooled, covered and refrigerated. Potato salad dressing can be made up to 1 day ahead, covered and refrigerated.
1 lb. red-skinned potatoes
3/4 cup sour cream
2 tbs. buttermilk
4 tsp. Dijon mustard
1 lemon, zested, juiced
3 green onions, sliced, white parts and green parts separated
1 dill pickle, sliced
2 hardboiled eggs, peeled, sliced
4 pork ribeyes
1 tbs. olive oil
To make potato salad:
In large pot, add potatoes, 1 tsp. salt and enough cold water to cover potatoes by 1 inch. Bring to a boil over medium-high heat, reduce heat, and simmer 25 to 30 minutes, or until potatoes are just tender when pierced with a knife. Remove potatoes and cool.
Slice potatoes into 1/4-inch-thick slices. Transfer to serving platter. Sprinkle with salt and white parts of onions.
In medium bowl, whisk sour cream, buttermilk, mustard, lemon zest and 1 tbs. lemon juice. Season with salt and pepper. Spoon over potatoes. Top with pickles, eggs, and green parts of onions.
To cook pork chops and serve:
- Preheat indoor grill over medium heat. Grill pork 5 to 6 minutes per side, or until grill marks form and internal temperature reaches 145*F. Transfer to platter to rest 5 minutes. Serve with potato salad.