Southwestern Potato Salad

Name: Southwestern Potato Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 serving(s)
Ingredients: 1 1/2 cups mayonnaise (plain yogurt works well or a combination of both); 3 -4 tablespoons Dijon mustard (start with least amount); 2 tablespoons fresh lime juice; 1 -2 tablespoon chipotle pepper, pureed (in adobo); 1 large ripe tomatoes, seeded and diced; 1/4 cup chopped cilantro leaf, loosely packed; 3 green onions, sliced thin, white and green parts; 1 medium red onion, thinly sliced; 3 -4 slices bacon, cooked crisp and crumbled (optional); 1/4-1/2 teaspoon cayenne; 3 -4 garlic cloves, finely chopped; salt; fresh ground black pepper; 3 1/2-4 lbs new potatoes, cooked, drained and sliced 1/2-inch thick (cooked in salted water)

Submitted by gailanng

"A spin on Bobby Flay's very distinctive southwestern, egg-less potato salad. To better soak in the flavors, make sure you pour the sauce over the warmed/hot potatoes."

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photo by Lynn in MA

Ready In:: 35mins
Ingredients:: 14
Serves:: 8

ingredients

1 ¹⁄₂ cups mayonnaise (plain yogurt works well or a combination of both)
3 -4 tablespoons Dijon mustard (start with least amount)
2 tablespoons fresh lime juice
1 -2 tablespoon chipotle pepper, pureed (in adobo)
1 large ripe tomatoes, seeded and diced
¹⁄₄ cup chopped cilantro leaf, loosely packed
3 green onions, sliced thin, white and green parts
1 medium red onion, thinly sliced
3 -4 slices bacon, cooked crisp and crumbled (optional)
¹⁄₄ - ¹⁄₂ teaspoon cayenne
3 -4 garlic cloves, finely chopped
salt
fresh ground black pepper
3 ¹⁄₂ - 4 lbs new potatoes, cooked, drained and sliced 1/2-inch thick (cooked in salted water)

directions

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.
Can be eaten warm or cold.

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Reviews

Outstanding! and a nice change from the norm. I made some changes because I decided to make this at the last minute and didn't have the exact ingredients on hand: I used larger red potatoes (peeled) and cut them into chunks rather than slicing them. I also omitted the bacon because I had none, but added some thawed frozen kernel corn. I opted for extra cayenne pepper and garnished the salad with fresh cilantro and a sprinkling of sliced scallions. Served this with grilled garlic shrimp and pita bread heated on the grill. This is truly a keeper.

Lynn in MA
Aussie Swap#54 - WOW!! This potato salad packs a flavor wallop!! It is delicious!

Mom2Rose

RECIPE SUBMITTED BY

gailanng

United States

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!

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