JUNK FOOD POTATO SALAD

By jarren

Ingredients

• 2 lbs (1 kg) red skin potatoes
• 1/2 a 17 oz (482 gm) bag of corn chips
• 2 tbsp butter
• 1/4 cup mayonnaise
• 1/2 cup yogurt
• 1/2 cup green onions, sliced
• 1/2 cup cilantro
• Sea salt and pepper to taste

Details

Servings 8

Preparation

Step 1

Parboil the potatoes: dice them into cubes on the larger end of bite-sized. Add them to a pot of salted water. Set on medium and cook until you reach a rolling boil. Remove and strain the potatoes immediately, letting them cool in a colander for a couple of minutes.

Dump half a bag of your preferred corn chips into your food processor and blend for 20 seconds or so to create fine chip crumbs (should yield at least 2 cups. Set aside.

Combine mayonnaise, yogurt, green onions and cilantro and set aside.

Heat a large skillet (preferable cast iron) on high heat and once it's hot, turn to medium and ad butter. Add the potatoes and sauté for 3 minutes (taste a potato; it should be cooked, but pert, not soft or crumbly). When you are happy with them, add the chip crumbs and gently toss to coat. Some of the crumbs will stick to the potatoes, some will bounce around the pan, this is fine). Cook for another 2 minutes to lightly toast the crumbs, then remove from heat.

In a large bowl, gently mix the potatoes with the dressing. Garnish with extra chip crumbs, taste and season to your liking.