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Southwest Potato Salad
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Prep Time:
20 minutes
Total Time:
3 hours 15 minutes
Spicy Southwestern potato salad with two types of potatoes and chipotle chilies.
Ingredients:
  • 4 unpeeled medium round red or white potatoes (1 1/2 pounds)
  • 4 unpeeled small sweet potatoes (1 1/2 pounds)
  • 1 1/4 cups reduced-fat mayonnaise or salad dressing
  • 2 tablespoons milk
  • 1 teaspoon cumin seed
  • 1 or 2 chipotle chilies in adobo sauce, finely chopped
  • 1 large red bell pepper, chopped (1 cup)
  • 8 medium green onions, sliced ( 1/2 cup)
Instructions:
  • In a 4-quart Dutch oven, place red or white potatoes and sweet potatoes so that they are just covered by water. Bring to a boil, then reduce heat to low. Cook covered for 20 to 25 minutes, or until sweet potatoes are tender. Remove sweet potatoes from Dutch oven. Continue cooking red or white potatoes for an additional 10 to 15 minutes, if needed, until tender. Drain the potatoes and allow them to sit for about 15 minutes until they are cool enough to handle. Peel and cut the potatoes into cubes.
  • Combine mayonnaise, milk, cumin seed, salt, and chilies in a large glass or plastic bowl. Gently fold in potatoes, bell pepper, and onions until coated. Chill in the fridge for at least 2 hours to let the flavors meld.

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