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Warm Southwestern Potato Salad
If ever there were a macho potato salad, this is it! Grilled cactus and chopped jicima add an unexpected twist to this warm, spicy red potato salad. To complete the Southwestern theme, these ingredients are tossed in a dressing of freshly squeezed lime juice and adobo sauce mixed with a heavy dose of chopped cilantro. Though the cactus adds a unique flavor to this salad, if it is not available at your local grocery store, it can be omitted.
Equipment: Cast Iron Grid
Set the EGG for direct cooking with the Cast Iron Grid.
Preheat the EGG to 350 degrees F.
2 pounds red potatoes, halved
1/4 cup olive oil
1 tablespoon Red Chile Rub (see recipe)
Kosher salt and freshly ground black pepper
1 large cactus leaf
1 medium red onion, thickly sliced
1 medium jicama, peeled and diced
1 teaspoon sliced pickled red jalapeño, seeded and chopped
1/4 cup freshly squeezed lime juice (2 to 3 limes)
1/4 cup extra-virgin olive oil
1 tablespoon adobo sauce (from a can of chipotles in adobo sauce)
1/2 cupped chopped fresh cilantro
Toss the potatoes with the olive oil in a medium bowl and add the rub. Season with salt and pepper and blend well. Place the potatoes on the Grid. Close the lid of the EGG and grill, turning occasionally, for 20 minutes, or until tender when pierced with a fork. Transfer the potatoes to a rimmed sheet pan.
Using a paring knife, remove the thorns from the cactus. Place the cactus leaf and the onion slices on the Grid. Close the lid of the EGG and grill for 2 minutes on each side. Transfer the cactus and onion to another rimmed sheet pan.
Cut the potatoes, cactus, and onion into bite-sized pieces and place in a large bowl. Add the jicama and jalapeño and mix well.
To make the dressing, mix the lime juice, olive oil, and adobo sauce in a small bowl. Pour the dressing over the potato mixture and add the cilantro and 1/2 teaspoon salt. Toss to combine. Serve immediately, while the salad is still slightly warm.
Serves 6 to 8
Red Chile Rub
Ancho chiles are the dried version of the poblano pepper. They are also the sweetest of the dried chiles. Here ground ancho chile is mixed with toasted spices to produce a favorite rub. It has even found its way into Red Chile & Lime Shortbread Cookies (see recipe)
1 tablespoon cumin seed
1 tablespoon coriander seed
1 tablespoon red chile flakes
1 tablespoon ancho chile powder
1 tablespoon kosher salt
1 teaspoon sweet paprika
1 teaspoon garlic powder
Toast the cumin seed, coriander seed, and chile flakes in a small skillet on the stovetop for about 5 minutes, or until fragrant. Remove from the heat and allow to cool.
Transfer the toasted spices to a spice grinder along with the chile powder, salt, paprika, and garlic powder. Grind for 15 to 20 seconds, until the spices are completely ground. Transfer to an airtight container until ready to use.
Makes 1/2 cup
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