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Sides | |
| 3 pounds new potatoes (I used a little over 2lbs) Kosher salt 1 cup vegenaise 2 tablespoons Dijon mustard 2 tablespoons fresh lime juice 2 tablespoons ancho chili powder OR 1 canned chipotle pepper and 1 tsp of the adobo sauce. Dash of cayenne pepper Freshly ground black pepper 2 scallions, white and green parts, chopped 1 large ripe beefsteak tomato, seeded and chopped 1 jalapeno, finely diced 1/4 medium red onion, halved and thinly sliced 3 cloves garlic, finely chopped 1/3 cup freshly chopped cilantro leaves | |
| Add the potatoes to a large pot and cover by 1-inch with cold water. Add 1 tablespoon of salt and bring to a boil over high heat. Cook until fork tender, 12 to 15 minutes and drain well. Let cool slightly then slice into 1/4-inch thick pieces and add to a large serving bowl. Stir together the remaining ingredients in a medium bowl. Pour the mixture over the warm potatoes and mix gently until combined, mashing the potatoes slightly. Season again with salt and pepper, to taste, before serving | |
Unrated | |
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