Chicken Potato Salad Ole
Submitted by chico9302
Mexican-style chicken potato salad tossed in a chili-lime-cumin mayo with fresh tomato salsa, cilantro, and jalapeños. A zesty, no-cook twist on classic potato salad.
YIELD
6 servingsPREP
20 minCOOK
0 minREADY
140 minForget everything you know about boring potato salad. This one has swagger.
Sliced red potatoes and shredded chicken get tossed in a punchy dressing of mayonnaise spiked with lime juice, chili powder, and ground cumin.
Then you layer on a fresh salsa of chopped tomatoes, green onions, cilantro, and pickled jalapeños for a bright, crunchy contrast.
Served chilled on a lettuce-lined platter with tortilla chips and lime wedges, it’s potato salad that belongs at a fiesta, not a church basement.
Kitchen Tips
- Use waxy red potatoes and slice them thin. They hold their shape instead of crumbling into mush when you toss them.
- Keep the tomato salsa mixture separate until serving. Adding it too early makes the salad watery.
- Pickled jalapeños give a milder, tangier heat than fresh. If you want more fire, add a diced fresh jalapeño to the salsa.
- This needs a good chill in the fridge before serving. The flavors get friendlier with time.
Ingredients
Directions
In medium bowl combine tomatoes, green onions, chopped cilantro, jalapeno peppers and 1 teaspoon of the salt; set aside.
In large bowl combine mayonnaise, lime juice, chili powder, cumin and remaining ½ teaspoon salt.
Add potatoes, chicken, yellow bell pepper and half of the tomato mixture; toss to coat well.
Cover; chill.
To serve, spoon salad onto lettuce lined platter.
Spoon remaining tomato mixture over salad.
If desired, garnish with tortilla chips and lime wedges.
Comments
