Chipotle potato salad

There are countless ways to make potato salad and I’ll be posting a couple more before summer is over, but this one’s for those who never turn down spicy food. It’s a great side dish for grilled or smoked meats, along with a green salad or crunchy lightly steamed green beans. I always chop a sweet pepper to add to it but for a little added kick try something like a slightly spicy banana or cherry pepper, or pickled peppers. My husband loves no-heat jalapeños that deliver on flavor but not heat.

Use baby potatoes or finger potatoes, with skins left on, and cook in lightly salted water just until they pierce easily with a fork. Let them cool and then slice or cut into chunks before adding the dressing. I used baby red potatoes that were about 2″ long and cut them into fourths after cooking. Finger potatoes can be sliced into 1/2-3/4″ thick pieces. Chop the white and green parts of scallions. Cilantro is one of the love it or hate it herbs, so you’ll have to rely on personal tastes for that. I love it so my salad has plenty in it but if you absolutely hate it, leave it out or try substituting 1/4 cup of chopped parsley. Canned chiles in adobo can be very spicy – taste before adding more than a teaspoonful. Use your favorite brand of mayo or make from scratch but aim for a neutral flavor. I prefer mayo made with olive or avocado oil.

– Joan, 28 June 2019

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Chipotle potato salad

  • 1½ lbs. small red or fingerling potatoes, cooked with skins on and cut into chunks or slices
  • 1 cup neutral tasting mayonnaise
  • 1-2 teaspoons chiles in adobo, finely chopped, or chipotle sauce to taste
  • 1 clove garlic, finely minced
  • 1/4 cup roasted red peppers, roughly chopped
  • 1 sweet or slightly spicy or pickled pepper, diced
  • 1/2 cup scallions, chopped (2-3 green onions, with tops)
  • 3-4 radishes, sliced very thin
  • 1/4 cup cilantro, chopped

Cook potatoes and let cool before cutting. While they’re cooling, chop the adobo chiles and use an immersion blender to blend with mayonnaise and roasted peppers. Stir the chopped scallions, pepper, and garlic with mayonnaise, along with sliced radishes. When potatoes are cooled toss them with the chopped cilantro and then the dressing. Cover tightly and refrigerate overnight to let flavors blend.

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