Potato salad does not need to be constrained to old-fashioned recipes, though I agree that they are delicious. My recipe takes it beyond the potato, egg, and mayo base, to the main flavor of a taco salad.
Potatoes are filling, full of vitamins and minerals, and the main feature in this filling summer salad.
Ancho Chile Sauce
- ¾ cup water
- 2 dried ancho chilies, stems removed and seeded
- 1 tablespoon fresh lime juice
- ½ tablespoon brown or piloncillo sugar
- ½ teaspoon salt
Chile Cumin Potatoes
- 24 ounces small tri-color Idaho® potatoes quartered, unless smaller than ½˝ (about 4 cups chopped or halved)
- 2 tablespoon olive oil
- ½ teaspoon salt
- 1 batch ancho chile sauce
- 1 teaspoon ground cumin
- 8 cups chopped romaine lettuce
- 4 cups chopped tomatoes
- 4 cups cooked corn kernels
Ancho Vinaigrette (Makes about 1 cup)
- ¼ cup olive oil
- ¼ cup apple cider vinegar
- 3 tablespoons vegan mayonnaise
- 1 tablespoon ancho chili sauce
- ½ lime, juiced (about 1 tablespoon)
- Add the water and chilies to the water and heat on the stove (or sauté in your Instant Pot) until reconstituted.
- Add to a small blender or food processor with lime juice, sugar, and salt. Blend until smooth.
- Preheat oven to 450°F (if you have convection preheat to 400°F). Toss the potatoes with olive oil and salt. Place on a baking sheet and cook for 15 minutes, or until about ¾ of the way done. Turn oven down to 350°F.
- Remove potatoes from oven and place in mixing bowl. Add 3 tablespoons ancho chile sauce and the ground cumin. Toss until well combined. Put the potatoes back on the baking sheet and bake 5 minutes more. Remove from oven.
- Divide the salad ingredients between 4 plates and top each with ¼ of the Chile Cumin Potatoes.
- Place all the vinaigrette ingredients in a mason jar. Put the lid on and shake until emulsified and well blended.
- Drizzle vinaigrette over salads and serve.
Source: THE IDAHO POTATO COMMISSION