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  Chipotle potato salad
 
           
 
These little peppers pack a big punch of smoky, tangy and subtly spicy flavor to the mayonnaise sauce.
     
  Por  Pedro M. Santiago.
   
  3 lbs. red skin potatoes, cut into 1” cubes
1½ cups mayonnaise
2 tbsp. chopped chipotle chiles from 1 can (7 oz.) chipotle peppers in adobo sauce
2 tbsp. lemon juice
1 medium red onion, thinly sliced
1 large tomato, seeded and chopped
¼ cup fresh cilantro, chopped
1 tbsp. finely chopped chives
1 tsp. minced garlic
Adobo all-purpose seasoning with pepper, to taste
¼ cup chopped cooked bacon(optional)
½ cup shredded cheddar cheese (optional)
Directions:
Fill large pot with water; bring to boil over high heat. Add potatoes; return water to boil, reduce heat to medium low and simmer until potatoes are fork- tender, about 15 minutes. Drain potatoes and set aside until cool enough to handle.
Meanwhile, in large bowl, add remaining ingredients; mix until well combined. Add warm potatoes to bowl with mayonnaise mixture and mix well. Transfer Chipotle Potato Salad to serving bowl; top with bacon and cheese, if desired. Serve.
   
 
 
   Mas...
Ensalada de papas con chipotle
Ensalada de papas con chipotle
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