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Southwestern Style Potato Salad
Old fashioned potato salad with a southwestern twist. Chipotle, cumin, and cilantro add warm flavors and just a little kick to this summertime favorite.
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
8
servings
Calories
Author
Marye Audet-White
Ingredients
4
lbs
heirloom
, thin skinned potatoes, cubed and boiled until tender but not mushy
2
red onions
, chopped
3
cloves
of garlic
, roasted until soft
2
cloves
of garlic
, chopped
1
Poblano pepper
, seeded and chopped
2-3
canned chipotle peppers in mole
, chopped
2
jalapeno peppers
, seeded and chopped
½
cup
cilantro chopped
2
cups
Hellman’s
(yes, Hellman’s) or homemade mayo
2
tbs
Gulden’s brown mustard
Juice of 2 limes
1
tablespoon
agave
, turbinado, or local honey
1 ½
teaspoon
cumin or to taste
(I used a tablespoon)
Instructions
Mix the mayo, mustard, agave, chipotle, cumin, and lime juice.
Squeeze in the soft insides of the roasted garlic and mix well.
Set aside.
In a large bowl, toss the potatoes, peppers, onions, cilantro, and chopped garlic until well mixed.
Pour the mayo mixture over all and blend gently.
Add salt and pepper to taste.
Chill until serving time.