Grilled Pork Ribeyes and Creamy Potato Salad

Serves: 4

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.

Ingredients

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

Method

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.
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