Saturday, July 2, 2011

Southwestern Potato Salad

I was requested to make a potato salad for some family dinner... can't remember the occasion.  I have a standard version that I've made before.  But I was a bit tired of making it and wanted to find something a bit different.  This fit the bill and became a big hit. 

This recipe has a bit of a kick, so if you like spicy, you are in heaven.  If you're not into the spice so much, adjust the chipotle puree and cayenne to so that it has just a hit of warmth (I'd suggest starting with 1 tablespoon and go from there).  But if you can stand the heat, make it full-strength.  Have a glass of milk nearby though.  The chipotle puree keeps well in the fridge and makes a great condiment to add to lots of things, like sandwiches or anything that calls for a bit of heat.

This goes so perfectly with summertime grilling and picnics.  It stays nice and creamy, so it can stand up to being out in the heat.  I prefer serving it warm or room temp, as I think it loses a bit of its flavor when it's cold.

I got this recipe from Foodnetwork.com.

Southwestern Potato Salad
Serves 8

1 1/2 cups mayonnaise
1/4 cup Dijon mustard
2 tablespoons fresh lime juice
2 tablespoons chipotle pepper puree (recipe below)
1 large ripe tomato, seeded and diced
1/4 cup chopped cilantro leaves
3 scallions, chopped, white and green parts
1 medium red onion, thinly sliced
1/2 teaspoon cayenne
4 cloves garlic, finely chopped
Salt and freshly ground black pepper
16 new potatoes, about 3 to 4 pounds, cooked, drained and sliced 1/2-inch thick

Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.

Chipotle Puree

1 can chipotle in adobo sauce

Puree in blender or food processor with a bit of olive oil until smooth.  Can be stored in an airtight container for several weeks.

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