Lime and Pepper Potato Salad

“A zippy potato salad that has South American roots. I changed this recipe to have a few less calories than the original recipe and I also used canned chipotle peppers with the sauce (cut back the amount if you don't like super spicy). It's really yummy and perfect for a hot summer night! Posted for ZWT4.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak chili peppers in enough boiling water to cover for 30 minutes.
  2. In large pot boil potatoes, mint and 1/4 tsp salt until tender.
  3. While boiling, using a mortar or potato masher, crush garlic, chilies and coarse salt until it becomes a paste.
  4. Dressing: Add lime juice, zest, olive oil, mustard and lemon pepper.
  5. Drain potatoes and transfer to a large bowl.
  6. Pour dressing over hot potatoes and coat well.
  7. Garnish with chives and cilantro leaves.

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