Zingy South-Western Potato Salad
Ready In: 40 mins
Serves: 4-6
Ingredients
- 2 celery ribs, cut into small dice
- 1⁄2 cup red onion, cut into very small dice
- 1⁄2 cup red radish, cut into very small dice
- 1⁄2 cup red bell pepper, cut into very small dice
- 1⁄2 cup cilantro or 1⁄2 cup parsley, minced
- 1 1⁄2 lbs new potatoes, cooked in boiling, salted water until tender, drained and cut into chunks
- 1 firm but ripe avocado, cut into dice
- salt and pepper, to taste
Dressing
- 1 1⁄2 tablespoons apple cider vinegar
- 2 teaspoons sugar
- 1⁄2 cup mayonnaise (I prefer Hellman's)
- 1⁄2 cup plain yogurt
- 3 tablespoons milk or 3 tablespoons buttermilk
- 1 chipotle chile in adobo, with
- 1 1⁄2 teaspoons adobo sauce
- 1 garlic clove
Directions
- To make dressing: Whisk sugar into vinegar until it dissolves. In a mini-processor, zap all the dressing ingredients (including the sweetened vinegar) until a creamy dressing is formed. (make sure garlic has been pulverized).
- Put all the potato salad ingredients into a bowl. Pour dressing over and combine to coat evenly. Season to taste with salt and pepper. Refrigerate 2-3 hours before serving to allow flavours to blend.
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