I have been happily playing with Southwest flavours since I returned from a conference in Santa Fe a couple of years ago. Simple but never mundane, this slightly nippy potato salad will add a kick to your cookout.
1-1/2 lb (750 g) mini potatoes, peeled, halved crosswise
1/2 to 3/4 cup (125 to 175 mL) thinly sliced red onion, to taste
About 1/2 cup (125 mL) Poblano Lime Aioli, to taste
Kosher salt + freshly ground black pepper to taste
In large pan of boiling salted water, cook potatoes 10 to 15 minutes, until tender but firm. Drain. Cool to lukewarm.
Put potatoes in medium serving bowl with onion. Stir in Poblano Lime Aioli to coat. Add salt and pepper. Serve at room temperature.
Makes 4 to 6 servings.
- Peeled potatoes suck in the dressing’s flavour better.
- When making the aioli, save the juices from the drained poblanos and add them to the salad.
- You could add crispy bacon or diced ham to make this more substantial.
Credit: Susan Sampson
Tested in Imperial