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Pungent Potato Salad with Lime Chiptole Dressing

Monday, 26 May 2008

Description

This salad is filling and light all at the same time. We've kept the calories low and satisfaction level high by including some of our favorite ingredients, including potatoes, mustard, and chipotle chiles.

Ingredients

At a glance

Cuisine

American

Ingredient

Vegetable

Cooking Method

Boil

Heat Level

Chile

Chipotle

Meal/Course

Side Dish

Serves

Water

2 pounds small new potatoes, skins on, washed well

2 sprigs fresh mint

1/4 teaspoon salt

2 cloves of garlic

2 chipotle chiles in adobo, stems removed, chopped

1 teaspoon coarse salt

1/3 cup fresh lime juice

Grated zest of 1 lime

1/3 cup olive oil

2 teaspoons Dijon-style mustard

Ground lemon pepper

2 tablespoons chopped chives

1 small bunch of cilantro

Methods/steps

Fill a large pot 3/4 full of water. Place the pot over high heat until the water boils. Add the potatoes, mint and the salt. Reduce the heat and simmer the potatoes for about 20 minutes or until they are tender when poked with a fork.

While the potatoes boil, place the garlic, chipotles, and salt in a mortar crush until blended. When they resemble the consistency of a paste, whisk in the lime juice, lime zest, olive oil, mustard and lemon pepper then set aside.

When the potatoes are done, drain them in a colander and transfer them to a serving bowl. Pour the dressing over the potatoes while they are still hot, making sure that each potato is coated with the dressing. Garnish with the chopped chives and cilantro leaves.

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