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Rob and I love spicy foods!  One of our favorites is chipotle which are smoked jalapenos.  They are SOOOOO good!!! And yes, they are spicy!!  I use both dried Chipotle Chili Powder and Chipotles in Adobo – depending on what recipes I’m making.  Adobo is basically a Spanish marinade that preserves and enhances the flavor of the chipotles.

As we all know, my husband loves his potatoes!  So, for Fourth of July yesterday, I decided to make a Chipotle/Southwestern-style Potato Salad.  It turned out so good and it had a nice kick to it too!!  You can incorporate the same flavor profiles without making it overly spicy.  Just adjust the amount of chipotles and/or dried seasoning.

With a great creaminess, it delivers some great heat as well!  If you like spicy – you’re gonna love this potato salad!!

Southwestern Potato Salad

5 lbs. red bliss potatoes, rinsed and cut into bite sized pieces
1 1/2 cups mayonnaise
3 Tbsp. Dijon mustard (I recommend Grey Poupon)
3-4 chipotle chilis in adobo, finely chopped (try to remove as many seeds as possible)
1 tsp. crushed garlic
1 tsp. adobo sauce
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/8 tsp. dried chipotle chili powder
2 Tbsp. dried parsley
1/4 cup chopped Cilantro
Salt and black pepper to season

1)  Cook potatoes in boiling, salted water until fork tender.  Drain well and allow the potatoes to cool.
2)  In a large bowl, add the mayonnaise, Dijon mustard, chipotle chilis, adobo sauce, crushed garlic, garlic powder, and onion powder to the cooled potatoes.  Mix well.
3)  Season with salt and pepper.  Add parsley and cilantro.  Mix well.  Adjust seasonings as needed.

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