Southwestern Potato Salad




I love potato salad - and fortunately so does Chuck. I had gone years without making any - probably because I hadn't figured out a recipe. A while back, Chuck suggested potato salad would be nice. So, I went to work figuring out how I wanted it to look...and taste.

Here are the basics...


 Although my recipe calls for 5 medium potatoes, mine were a bit shy of medium, so I used a couple extra to make up for it. And, yes, those are eggs. The farm where I buy my eggs has a wide variety of hens...thus a wide variety of egg colors.

It is a simple recipe to make, but there are two key things to keep in mind...start early enough to let the eggs and potatoes cool in an ice-water bath, and read through all the instructions first. Sure, I know you know how to boil eggs, but if you follow the recipe and add that vinegar to the water, it really does make it easier to peel the eggs. Oh - I forgot a 3rd thing. While it tastes great fresh, it takes even better once it has set in the fridge for a few hours..

Southwestern Potato Salad

5 cups Yukon gold potatoes, boiled & cubed (~5 medium)
2 T Apple cider vinegar, divided (one for egg boiling, other for salad)
1 medium red onion, finely chopped (about 1 cup)
3 eggs – hard boiled and coarsely chopped
1 large jalapeno, seeded and finely chopped
½ c mayo
1 T deli mustard
chopped squash pickles – about 6 pickles (I use a bread-and-butter style pickle)

Boil potatoes whole – 15-20 minutes or until easily pierced with a fork. Drain and put in bowl of ice water. When cool, cut into rough chunks. Sprinkle with apple cider vinegar.

Hard boil eggs with 1 T vinegar in water (helps with peeling). Bring to boil, remove from heat. Cover. Let cook 13 minutes. Place in bowl of ice water. When cool, rough chop.

Mix all ingredients together. Sprinkle with chipotle powder when serving.



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