A favorite salad/side gets a Mexican twist in this Mexican Chipotle Potato Salad. It makes a great stand-alone salad, a great accompaniment to tortas, and a tasty addition to brunch buffets.
Recipe by Danielle Kartes/Rustic Joyful Food; recipe and photo courtesy of Idaho Potato Commision
Makes 6 servings
3 lbs. Idaho® red potatoes
1 (15 oz.) can black beans, rinsed and drained
1 (15 oz.) can corn, rinsed and drained
2 c. cherry tomatoes, halved
1 bunch green onions, chopped
1 jalapeño, diced
1 bunch cilantro, chopped
Salt and pepper to taste
½ c. queso fresco, crumbled
16 oz. honey chipotle vinaigrette (recipe below)
Clean the Idaho® potatoes and place them in a large pot. Cover with warm water and bring to a boil. Cook until the potatoes are knife-tender, about 30 to 40 minutes. Drain and set aside to cool slightly.
Once the potatoes are cool enough to handle, dice them into bite-sized pieces and add them to a large mixing bowl. Add the black beans, corn, cherry tomatoes, green onions, diced jalapeño, and chopped cilantro. Season generously with salt and pepper.
Pour the honey chipotle vinaigrette over the salad and gently toss to combine. Finish with crumbled queso fresco on top. Serve warm, at room temperature, or chilled—it's delicious any way you serve it.
The Honey Chipotle Vinaigrette
¼ c. chipotles in adobo (2 whole peppers plus their sauce)
2 T. honey
1 garlic clove
⅛ to ¼ c. white vinegar
1 lime juice or from 2 limes. if needed
1 sprig fresh oregano
Salt to taste
Pepper to taste
1 c. olive oil
Combine all ingredients in a blender or food processor and blend until fully emulsified and creamy. Pour into a jar with a tight-fitting lid. Store in the fridge for up to 10 days. Shake well before each use.