In preparation for a dinner party tonight at CBH’s sister’s place, CBH & I attempted a new recipe for a side dish: Southwestern Potato Salad. Found the recipe on Foodnetwork.com, courtesy of Bobby Flay. (He is one of my favorite Chefs.) Hopefully it will go over well with the other guests! It also could be a great addition to any BBQ, picnic, or entertaining event. Something slightly different than the norm that hopefully your guests will enjoy and remember. Warning: this recipe does have some heat to it… Quite an after kick.
- 1 ½ c. mayo (I actually used light mayo in mine… Hellmann’s with olive oil)
- ¼ c. Dijon mustard
- 2 Tbl. Fresh lime juice (basically one lime, squeezed)
- 2 Tbl. Chipotle pepper puree (now, I could not find these too easily at the grocery store… so I added a photo of the can. Strain the peppers, split in half with a knife and remove the seeds and juices that are inside. These guys are hot enough without the seeds! Toss only the peppers into a blender and puree.)
- I large tomato, diced (remove the seeds and inside juices)
- ¼ c. chopped cilantro leaves (wash leaves before using)
- 3 scallions, chopped
- 1 medium red onion, thinly sliced (my mandolin worked wonders with this!)
- ½ tsp. cayenne
- 4 garlic cloves, finely chopped
- Salt and freshly ground black pepper (you do not much at all… wait to season until after everything is combined.)
- 16 new potatoes (the little red ones 😉 )
Wash and scrub the potatoes under cold water. Poke each a few times with a fork. Place in the oven at 425*F for roughly 45-50 minutes. Remove from the oven, and poke with fork to see if they are done. Slice in quarters.
In a mixing bowl, combine mayo, mustard, lime juice, chipotle puree, tomato, cilantro, scallions, onion, cayenne, and garlic. Pour mixture over the potatoes and fold in with a spatula. Taste and season with salt and pepper if you desire. We did not have to add any salt and pepper to ours.
Reserve in the fridge overnight, if desired.
Thanks Bobby!!! Enjoy!