One potato, two potatoes, three potatoes, four -- make enough potato salad, they're coming back for more. While we're playing the counting game, I don't think one can have too many recipes for potato salad -- people love the stuff. Baked, boiled or roasted, gold, red, russet or sweet, potatoes, when paired with the right dressing, can complement a meal from a multitude of cuisines -- in fact, every culture that eats potatoes makes a version of potato salad. Here in America, potato salad recipes vary from region-to-region and our American Southwest is no exception. Today's recipe is the one I make when I want potato salad with a Tex-Mex zing to it.
This easy-to-make potato salad goes great with quickly-grilled South-of-the-Border-type fare: beef, poultry or pork (typically marinated in concoctions of lime juice, cilantro, chile peppers and cumin). It's also awesome with low-and-slow Lone-Star-State-type BBQ (slathered with tomato-based sauces made with cumin and chili powder), and, if you're ever looking for something to serve Buffalo-style chicken wings with (to turn this beloved snack into a meal), this is your side-dish. There's more. I always serve this potato salad with my ~ Chili Cheddar Cheeseburgers w/Chile-Lime Mayo ~. The same mayo that dresses the salad gets slathered on the burgers. Just click on the Related Article link below to get the 'burger recipe!
Note: Prepare & chill several hours or a day ahead of cooking potatoes.
1 cup mayonnaise
1 cup minced, fresh cilantro (Note: Since the cilantro is going to be processed, including more stem in your minced cilantro than you normally would in other recipes is just fine.)
1 8-ounce jar sliced, pickled jalapenos, well-drained
1 large lime, all of its zest and 1 tablespoon of its juice
1 teaspoon sugar
~ Step 1. Place all ingredients in work bowl of food processor fitted with steel blade. With motor running, process until smooth, 30-45 seconds. Transfer to a food storage container and refrigerate until well-chilled 2-24 hours.
Note: This mayonnaise thickens as it chills, and, its flavor intensifies with time as the flavors marry. Overnight truly is best.
4-4 1/2 pounds potatoes, all Russets, all sweet potatoes, or, a combination of both
Note: Do not boil the potatoes as boiling causes russets to get crumbly and sweet potatoes to get mushy. Microwaving truly is the best method. I microwave my russets separately from my sweet potatoes, and, in my microwave, my potatoes cook in about 11-12 minutes. I test for doneness often after 8 minutes by inserting a knife in the thickest part of the center. When the center is slightly-undercooked, I remove the potatoes and allow carryover heat to continue to cook them while they are cooling to room temperature.
~ Step 3. In addition to the potatoes, thinly slice:
3/4-1 cup green onions, white and light green parts only (reserve dark green tops for garnish)
~ Step 4. Place the potatoes and green onons in a large bowl. Using a large rubber spatula, fold in 1 cup of the chile-lime mayo. Cover with plastic wrap and refrigerate until well-chilled, 4-6 hours or overnight.
Note: You will have about 1/2 cup of mayo left. Refrigerate until serving time. After you remove the potato salad from the refrigerator, taste it and add a bit more mayo if you feel you need to. Otherwise keep this all-purpose Tex-Mex condiment in your refrigerator to slather on sandwiches!
Simply-Savory, Slightly-Sweet, Nicely-Spicy, Addictively-Citrusy: Seize this day to add this potato salad recipe to your repertoire!
Special Equipment List: cutting board; chef's knife; food processor; microplane grater; rubber spatula; 2-cup measuring container; microwave oven
Cook's Note: If it's grilled chicken or your favorite spareribs you'd like to serve this very special potato salad with, allow me to suggest that you try my recipe for ~ Kansas City BBQ Sauce: Sweet, Spicy & Smokey ~. Seriously folks, a drizzle or slather of this and you'll never ever consider buying that famous bottled brand (which, in all honesty, is super-good) again!
Simply click into Categories 8, 10, 17 or 20 to get my recipe!
"We are all in this food world together." ~ Melanie Preschutti
(Recipe, Commentary and Photos Courtesy of Melanie's Kitchen/Copyright 2015)