Рецепт Mexicali Chipolte Potato Salad
Mexicali Chipolte Potato SaladWhat a great way to celebrate Cinco de Mayo. Great flavor combo of chipolte, lime and cilantro.
The secret to this fabulous potato salad is the dressing.
It uses the Traditional Chipolte flavor of Herdez® Mexican Cooking Sauces. You can do more with cooking sauce than just cook in it.
I wanted to develop something for the Herdez® people that was a little out of the ordinary. I've always loved the smoky flavor of chipolte and it goes so nicely with potatoes.
As Cinco de Mayo may even start the BBQ and picnic season in some regions (not mine LOL) here is the perfect accompaniment for your outdoor meal.
The addition of hard-cooked egg (or garbanzos if you want to go vegan) actually makes this a complete meal.
Mexicali Chipolte Potato Salad
- 2 lbs cooked red potatoes, cut in chunks
- 1/4 cup red onion, diced
- 2 roma tomatoes, de-seeded julienne
- 1/4 cup sweet bell pepper, julienne
- 2 hard-cooked eggs, chopped coarsely
- 1 cup garbanzo beans (optional or in place of eggs)
- 1 cup mayonnaise*
- 1/4 cup Herdez® Traditional Chipolte Mexican Cooking Sauce
- 1 tbs fresh lime juice
- 1 tbs cilantro, minced
Mix mayonnaise, Herdez® Traditional Chipolte Mexican Cooking Sauce, lime juice and cilantro in a small bowl. Set aside.
Mix remaining ingredients in a large bowl. Add sauce and stir gently to combine. Cover and chill well before serving.
Makes 6 servings.
*For a vegan salad, omit eggs and substitute vegan mayonnaise for the regular.
Disclaimer:
I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com.
blog was written in support of Herdez and their Mexican Cooking Sauces.