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Mexican Potato Salad

Mexican Potato Salad
  • Prep 50 min
  • Total 1 hr 30 min
  • 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

Steps

Hide Images
  • 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.

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.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • 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!

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