Grow Your Own: Southwestern Potato Salad

Grow Your Own 2008Back in March, Dan and I went to see Bobby Flay do a cooking demonstration in downtown Norfolk. It was lots of fun, and I got an autographed copy of one of his books: “Bobby Flay’s Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen.” I’ve made several recipes from the book and loved them all – although I’ve tweaked a couple :-)

We both really like this recipe for Southwestern Potato Salad – I’ve made it three or four times now. This last time, I used green onions, a red onion, and cilantro from our garden. I know the cilantro looks a little funny, but it’s trying to bloom and I’m trying to stop it ;-)

Southwestern potato salad: Ingredients from our garden

I’m trying to expand my taste horizons, so I went ahead and added the red onion, even though I don’t like the flavor of raw onion. Guess what? I still don’t. But Dan does, so next time, I will just dice an onion for him and he can add it to his portion.

Also, the recipe says to add one jalapeno pepper, finely diced. If you like a lot of heat, go ahead and do this. I made it this way the first time, and it was too hot for us. The second time, I removed the seeds and membrane first, and it was too mild. The third time, I cut the pepper in half and removed the seeds and membrane from one half, leaving them in the other half. This time, it was just right :-)

Bobby Flay’s Southwestern Potato Salad

2 lbs. small new potatoes (I used Yukon Gold potatoes)
Kosher salt
1 cup prepared mayonnaise
2 tbsp. Dijon mustard
2 tbsp. fresh lime juice (about 2 limes)
2 tbsp. ancho chile powder
1/2 tsp. cayenne pepper
1 large ripe beefsteak tomato, seeded and chopped (I used 2 roma tomatoes)
1/4 cup chopped fresh cilantro
1 jalapeno pepper, finely diced
3 green onions, white and green parts, thinly sliced (I used two)
1 medium red onion, halved and thinly sliced
4 cloves garlic, finely chopped
Freshly ground black pepper

Put the potatoes in a large pot and add enough cold water to cover. Add 1 tbsp. salt and bring to a boil over high heat. Cook until the potatoes are tender when pieced with a knife, 12 to 15 minutes.

Drain well, let cool slightly, and slice 1/4 inch thick (I cut into 1/2-inch chunks). Put in a large bowl and cover with aluminum foil to keep warm while you prepare the dressing.

Stir together all remaining ingredients except black pepper in a medium bowl. Pour the mixture over the warm potatoes and mix gently until combined. Season with salt and pepper to taste. Serve cold or at room temperature. This can be made up to one day ahead and refrigerated.

We had this with cole slaw and our first smoked BBQ ribs. It was a great meal.

Southwestern Potato Salad, with cole slaw and smoked BBQ ribs

This is my contribution to the Grow Your Own food blogging event, hosted by Andrea of Andrea’s Recipes.

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5 Responses to “Grow Your Own: Southwestern Potato Salad”

  • Dan says:

    Did you guys get a smoker? Looks really good..especially the ribs!

  • KimL says:

    Hey, Dan. No, we smoked it on the grill. We put the ribs on one side and turned on the gas burner on the other side, and let ‘er rip. Dan L can give you more details. They were delish :-)

    Kim

  • Andrea says:

    What a great opportunity you had, and you came away with an autographed cookbook, too! Your potato salad looks great! Michael would probably want more jalapenos, but I still have to keep it mild. Thanks for another tasty entry for Grow Your Own!

  • KimL says:

    Hey, Andrea, it was a lot of fun. We were about 30 feet from the cooking set-up.

    In the garden, the lettuce is about gone, but the tomatoes and peppers are coming along nicely. See you again next month :-)

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