Southwestern Style Three-potato Salad
- Ready In:
- 40mins
- Ingredients:
- 16
- Serves:
-
6-8
ingredients
- 1 large sweet potato, baked & cooled
- 2 lbs small red potatoes or 2 lbs yukon gold potatoes
- 1 lb small purple potatoes
- 1 tablespoon cumin seed
- 1 serrano chili, seeded & finely diced
- 1 poblano chile, roasted,peeled & diced
- 1⁄2 red onion, finely diced
-
CHIPOTLE-TOFU DRESSING
- 1 box silken tofu
- 2 cloves garlic, peeled and quartered
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon adobo sauce
- salt
- handful cherry tomatoes, halved
- parsley (to garnish)
- cilantro (to garnish)
directions
- Cook purple& red potatoes in separate pots until tender (about 15 min).
- Drain well, do not peel& keep warm.
- Toast the cumin in a skillet about 3 minutes.
- Put in alarge bowl with the chiles& onion.
- Combine thedressing ingredients in a food processor until smooth.
- Add to bowl.
- Slice potatoes and add to dressing in bowl.
- Add salt& pepper to taste& toss lightly.
- Add chopped sweet potato& tomates and toss lightly again.
- Garnish with parsley& cilantro.
- Serve warm or refrigerate for several hours.
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RECIPE SUBMITTED BY
venus2
United States
I live in south texas and own an interior decorating firm. we cook for fun with friends and family. my favorite recipes are the ones received from friends. we have a nice garden so we get eat alot of fresh veggies and herbs all year round. I am also a golf-wife so I have taken up hobbies in self defense. I love to exercise, garden, paint, & sew. My darling hubby was my HS sweetheart but we didn't marry until we had 3 other marriages & 4 children between us.