Saturday, September 17, 2011

Chipotle Potato Salad

Say good-bye to summer with a potato salad that carries a hint of fall.  To the white potatoes that are abundant at farmers markets now, add sweet potatoes (and purple Peruvian ones if you see them).  In fact, you can make this with all sweet potatoes, which were the inspriration for this recipe.  A simple mayonnaise-based dressing gets fall color from sweet, smoky and spicy chipotle chili peppers.

Chipotle Potato Salad
1 1/2 pounds potatoes—white, sweet and/or purple
2/3 cup mayonnaise
1/4 cup sour cream
8-10 chipotle chili peppers in adobo sauce, seeded and minced
Juice of 1/2 lime
1 tablespoon red wine vinegar
1/4 teaspoon salt
dash coriander

  1. Boil the potatoes whole until cooked through.  Cool. When cool, peel and cube.  Place in a large mixing bowl.  
  2. In a small bowl, combine remaining ingredients and taste.  Add more chipotle peppers if you’d like the potato salad extra spicy.  Cool things off with an additional squeeze of lime.  
  3. Add dressing to potatoes and gently toss to enrobe all the potatoes.  
  4. Refrigerate at least an hour to allow flavors to permeate.