Potato salad with chipotle peppers
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Make a delicious and filling new potato salad with tomatoes, onions, herbs, and a dressing made with mustard, mayonnaise, and spices. The highlight of this salad is the chipotle pepper—a smoked jalapeño. Its spicy, smoky flavor sets the tone for the entire dish, adding richness and complexity. This potato salad can be served on its own or as a side dish with meat.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 16 new potatoes, approximately 1.3–1.8 kg, boiled and cut into 1.5 cm thick slices.
- 1.5 cups mayonnaise
- 1/4 cup Dijon mustard
- 2 tablespoons lime juice
- 2 tablespoons pureed chipotle peppers
- 1 large ripe tomato, diced
- 1/4 cup chopped cilantro leaves
- 3 green onions, chopped (white and green parts)
- 1 medium red onion, thinly sliced into half rings
- 0.5 tsp cayenne pepper
- 4 cloves garlic, finely chopped
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Recipes with similar ingredients: potato, Dijon mustard, chipotle pepper, tomatoes, ground cayenne pepper, cilantro
Cooking the dish according to the recipe:
- In a medium bowl, combine all ingredients except potatoes, season with salt and pepper to taste.
- Place the warm potatoes in a large salad bowl and pour over the prepared mayonnaise dressing and mix well. Season with salt and pepper to taste.
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