When I first met Ian, he adamantly disliked potato salad. He thought it was too “mayonaissy.” A few years ago, I tried Bobby Flay’s Mesa Grill’s Southwestern Potato Salad and immediately thought this could be THE potato salad for Ian. While it does have mayonnaise, it’s balanced because of the chipotle puree, which adds spice and smokiness. Also, the lime juice cuts the richness of the mayonnaise beautifully. The addition of cilantro, onion, and celery also creates an herbaceous and freshness most potato salads are screaming for. With a few tweaks of my own, here is the recipe that made Ian a potato salad hater to a potato salad lover.
Recipe: Potato Salad
Prep Time: 10 minutes Cooking Time: 20 minutes Serves: 8
1 cup mayonnaise
2 tablespoons dijon
2 tablespoons lime juice
2 tablespoons chipotle puree
1 garlic clove, minced
Salt and pepper, to taste
1/4 cup cilantro, chopped
1/4 cup red onion, diced
2 celery stalks, diced (optional for additional crunch)
15 red potatoes or yukon gold potatoes
Boil the potatoes for about 15-20 minutes or until fork tender.
In a small bowl, combine mayonnaise, dijon, lime juice, chipotle puree, garlic, and salt and pepper.
Once the potatoes are done and have cooled enough to touch, cut them in fourths and place in a large bowl. Add about 1/2 of the dressing and mix thoroughly. Depending on taste, add more dressing so all of the potatoes are sauced well. I always save some dressing for later so I can make sure it’s dressed enough. Add cilantro, red onion, and celery. Mix once more.
Refrigerate for at least 1 hour. The longer it sits the better it gets. Right before serving, mix it again. If it looks or tastes dry, add a bit more dressing.