Potato Salad...ole!
Potato Salad is BOR-ing.
I cringe every time someone asks me to make some for an event. Consequently, I'm always playing with recipes to find some thing a little different.
My first problem with the salad is the mayo. I'm not a big fan. My friend Lacy learned to make it from scratch in France and her's is pretty darned good, but the stuff that comes in a jar from the grocery is nothing like the real stuff, I promise. Since, I don't like mayo, something smothered in the creamy stuff I can't say that even the good stuff would make a difference.
Secondly, it just isn't so exciting. It tastes the same time after time after time.
I try to make something different every time out. I recently made an Asian themed salad with teriyaki sauce, bamboo shoots and those little ears of corn.
This time, I made a Mexican-inspired salad with chili powder, chipolte peppers, nopalitos (sliced and pickled cactus paddles) and, of course, potatoes.
It's a little spicer than most potato salads, but it has a nice little bite to it that is subtle - not overpowering. The exotic flavors make all the difference in the world when you're trying to avoid the dull.
Mexi Potato Salad
5 potatoes, cut in medium chunks
1/2 an onion, chopped roughly
4 tablespoons of nopalitos
2 pieces of canned chipolte peppers
1/4 cup of oil
1/4 cup of balsamic vinegar
2 teaspoons of chili powder
1/2 cup of cilantro, chopped finely
- Boil the potato chunks. Drian.
- Mix the potatoes with the onions, the nopalitos and the chipolte peppers
- Mix the oil, the vinegar and the chili powder. Pour over the potatoes.
- Stir well so all the potatoes are well-coated.
- Garnish with the cilantro.
Vegan.
