I have been happily playing with Southwest flavours since I returned from a conference
in Santa Fe many years ago. Simple but never mundane, this slightly nippy potato salad will add a kick to your cookout.
1 recipe Poblano Lime Aioli
1-1/2 lb (750 g) mini potatoes, peeled, halved
1/2 to 3/4 cup (125 to 175 mL) thinly sliced red onion, to taste
Kosher salt + freshly ground black pepper to taste
Prepare Poblano Lime Aioli.
In large pan of boiling salted water, cook potatoes 10 to 15 minutes, until tender but firm. Drain. Cool to lukewarm.
In medium serving bowl, toss together potatoes, onion and 1/2 cup (125 mL) Poblano Lime Aioli. (You will have some left over for other uses.) Add salt and pepper.
Serve at room temperature.
Makes 6 servings.
- Peeled potatoes suck up the dressing’s flavour better.
Waste Not: When making the aioli, save the juices from the drained poblanos. Add them to the salad.
Bright Ideas: You could add crispy bacon or diced ham to make this salad more substantial.
CREDIT: SUSAN SAMPSON
TESTED IN IMPERIAL