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Mexican Potato Salad

  • Prep 50 min
  • Total 1 hr 30 min
  • Ingredients 17
  • Servings 8

Ingredients

1 1/2
lbs red potatoes, washed and cut into 1-inch pieces
1
large poblano pepper, diced
2
jalapeños, seeded and diced
1/4
cup, plus 3 tablespoons olive oil
1 1/2
teaspoons salt
1
teaspoon pepper
1
small red onion, finely diced
5
strips cooked bacon, finely chopped
2
green onions, sliced small
3/4
cup mayonnaise
1
tablespoon Dijon mustard
1
chipotle in adobo
2
tablespoons chipotle adobo sauce
2
tablespoons lime juice
1
teaspoon garlic powder
1
teaspoon smoked paprika
1/2
teaspoon cumin

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

When preparing any salads that call for a homemade dressing, I suggest you prepare the dressing the day before. The dressing will become much more flavorful overnight.

Summer just would not be complete without a big bowl of savory potato salad. It can be served cold, warm or at room temperature, depending on how it is prepared. Because of my family, I tend to favor ingredients typical of Mexican cuisine. I do love the traditional potato salad, but I also love adding some spice to mine. If you have the time, I suggest preparing the potato salad the day before you serve it. The flavors will be much bolder!

Directions

  • 1 Preheat oven to 400ºF.
  • 2 In a large bowl, combine the potatoes, poblanos, jalapeños, 3 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon pepper. Stir well to combine and transfer to a baking sheet lined with foil paper. Roast for 20 minutes, turn potato mixture and roast for another 20 minutes. Remove from oven and let cool for 30 minutes.
  • 3 While potatoes are roasting, transfer the red onions to a small bowl, cover with cold water and set aside. Chop the bacon and green onions and set aside.
  • 4 In a medium bowl, combine the mayonnaise, Dijon mustard, chipotle, adobo, lime juice, granulated garlic, smoked paprika, cumin, 1/2 teaspoon of salt and 1/2 teaspoon pepper. Whisk to combine and while whisking add the 1/4 cup of olive oil. Taste for salt and set aside.
  • 5 Transfer the cooled potato mixture to a large bowl. Add the bacon, drained red onions, and mayonnaise dressing. Stir well to combine. Fold in the green onions before serving. Serve at room temperature.

Summer just would not be complete without a big bowl of savory potato salad. It can be served cold, warm or at room temperature, depending on how it is prepared. Because of my family, I tend to favor ingredients typical of Mexican cuisine. I do love the traditional potato salad, but I also love adding some spice to mine. If you have the time, I suggest preparing the potato salad the day before you serve it. The flavors will be much bolder!

Rate and Comment

Sonia Mendez Garcia Sonia Mendez Garcia
September 16, 2015

Summer just would not be complete without a big bowl of savory potato salad. It can be served cold, warm or at room temperature, depending on how it is prepared. Because of my family, I tend to favor ingredients typical of Mexican cuisine. I do love the traditional potato salad, but I also love adding some spice to mine. If you have the time, I suggest preparing the potato salad the day before you serve it. The flavors will be much bolder!