Saturday, July 19, 2008

Smoky Potato Salad

I went shopping at Trader Joe's today and found Baby Dutch Potatoes. They are so good and tasty I bought 2 bags. I have a recipe I have been saving since August of 2002 for smoky potato salad, but haven't had a chance to make yet. Today was that day!

Baby potatoes boiling away.

Finished product ready for the fridge.
The grocery store I visited after Trader Joe's was out of cilantro. I went to my trusty neighbor (Jodie) and asked if I could have some of her herbs. Jodie has cultivated a beautiful garden. The salad is missing cilantro but has thyme, basil, & parsley instead. I also tasted the sauce and I put in 2 chipotles - that may be a bit hot for some so definitely taste it after the first pepper. I also think next time I will use sour cream instead of mayo. Sour cream just has that special "ooomph" about it.
Smoky Potato Salad
2 pounds small red potatoes (or Baby Dutch)
2 T. Sea Salt (divided)
1/2 c chopped red onion
1 T. adobo sauce from can of chipotle chiles
1-2 chipotle chiles - finely minced from the can
1 c mayo or Greek yogurt
1 tsp cumin
1 bunch fresh cilantro
Boil potatoes with 1 T. sea salt until tender. Drain & cool until easy to handle. While potatoes cool, combine onion, adobo sauce, chipotles, mayo, cilantro & remaining sea salt. Stir until well mixed. Cut potatoes in half and gently toss with the dressing.
**If you substitute regular salt for sea salt use a much smaller amount.

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