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Southwestern Potato Salad II

 
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My version of Bobby Flay's very distinctive southwestern, egg-less potato salad from his restaurant, Mesa Grill. Make sure you pour the sauce over the potatoes while they're still warm to ensure the flavors soak in. This salad goes nicely with grilled meat, poultry or seafood.

Yield

4

servings

Prep

15

min

Cook

20

min

Ready

45

min

Low Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

½ cup mayonnaise, light
or regular
*
¼ cup sour cream, light
or regular, or plain Greek yogurt
2 tablespoons dijon mustard
1 tablespoon lime juice
fresh
1 tablespoon chipotle puree
I mash up 1 chipotle in adobo sauce
*
1 small tomatoes
seeded and diced
2 tablespoons cilantro
chopped
*
2 each scallions, spring or green onions
both white & green parts, thinly sliced
½ medium red onion
very thinly sliced
¾ cup corn
fresh, cut from ear or frozen, thawed & drained
*
2 cloves garlic
minced
¼ teaspoon cayenne pepper
optional
*
½ teaspoon chili powder
Mexican or regular, optional
1 x salt and black pepper
to taste
*
8 each new potatoes
cooked until just tender, drained, and cut into 1/2" thick slices (or 2 lbs. red potatoes, diced, cooked and drained
*

Directions

Combine all but the potatoes in a bowl. Place warm potatoes in a large bowl and pour the mixture over it; mix well. Re-season, if necessary. Garnish with additional sliced scallions and/or fresh cilantro leaves.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 103g (3.6 oz)
Amount per Serving
Calories 5240% of calories from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 104mg 4%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 4g
Vitamin A 9% Vitamin C 16%
Calcium 5% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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