You can find 1000+ of my kitchen-tested recipes using the Recipes tab, watch nearly 100 of my Kitchen Encounters/WHVL-TV segments using the TV Videos tab, join the discussion about all of my creations using the Facebook tab, or Email your questions and comments directly to me--none go unanswered. Have fun!


~ Russet & Sweet Potato Salad w/Chile-Lime Mayo ~

IMG_6627One 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.

IMG_6486This 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!

IMG_6402For the chile-lime mayo:

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

6a0120a8551282970b01b8d10929c9970c-320wi1/4  teaspoon sea salt

~ 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.

IMG_6570For the potatoes:

4-4 1/2 pounds potatoes, all Russets, all sweet potatoes, or, a combination of both

~ Step 2.  Microwave potatoes until just fork tender yet slightly-undercooked in the center. Cool to room temperature, then peel IMG_6577and slice into 3/4"-1" chunks.

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 IMG_6587after 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 IMG_6594green 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!

IMG_6630Russet & Sweet Potato Salad w/Chili-Lime Mayo:  Recipe yields 8 servings of potato salad and a generous 1 1/2 cups of chile-lime mayo (with the possibility of some mayo leftover).

Special Equipment List:  cutting board; chef's knife; food processor; microplane grater; rubber spatula; 2-cup measuring container; microwave oven  

IMG_7624Cook'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)


Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment