Southwestern Potato Salad

So it’s been (unofficially) in the 90s around here. (Officially, it’s been in the 80s, but the thermometer on my back fence–in the shade, no less–has read 90 over 5 times already in the past 3 weeks.) That means summer barbecue season is open.

Now of course, potato salad is darn tasty, but way bad for you (yes, that’s perfectly good summertime barbecue language use!). I went hunting, and found (and very slightly modified) a recipe in The Best of Cooking Light.

Here’s my modified version:

Ingredients

  • 1 7-oz can chipotle chiles in adobo sauce
  • 2 # baby red potatoes
  • cooking spray
  • 1 1/2 c fresh corn kernels (about 3 ears)
  • 1/2 c chopped celery
  • 1/2 c finely chopped red onion
  • 1/2 c chopped red bell pepper
  • 1/3 c chopped fresh cilantro
  • 1 (15-oz) can black beans, rinsed and drained
  • 1/4 c fresh lime juice
  • 3 Tbsp. canola oil
  • 3/4 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper

You will need

  • saucepan
  • 1 each, small and large mixing bowls
  • small whisk
  • sharp knives
  • non-stick frying pan
  • strainer
  • measuring cups and spoons
  • large spoon or salad tongs for tossing

Directions

  1. Remove 1 chipotle from can, mince finely to measure 2 teaspoons (this might take a part of a second chile). Reserve remaining chiles for other uses (like more of this great salad on another day!)
  2. Combine minced chile, lime juice, canola, salt, and pepper in a small bowl, whisk, and set aside.
  3. Meanwhile, scrub potatoes, and cut into bite-sized wedges. Place potatoes in a sauce pan, cover with water, and bring to a boil. Reduce heat and simmer for 10 minutes or until tender. Drain immediately and cool.
  4. Spray frying pan with cooking spray. Cut corn from cobs, add to pan. Saute on medium-high heat 5 minutes or until corn is lightly browned. (If you don’t use a non-stick pan, all the ‘browning’ will be stuck to the pan, along with the flavor of browned corn.)
  5. Add sauteed corn, celery, red onion, red bell pepper, cilantro, and black beans to potatoes in large bowl. Toss.
  6. Whisk chile-lime mixture again and drizzle over vegetables. Toss to lightly coat. Cover and chill.

Bon notes: consider the great reduction of fat! 3 Tb. canola instead of, what, the traditional half cup of mayo? Now imagine this with grilled adobo chicken breast, garnished with lime slices and cilantro!

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3 thoughts on “Southwestern Potato Salad

  1. I know about summer! I’ve already been BBQ’d. “BBQ me and you…” No really, I look like a… well, like me after March and before October.

    Anyway, I HATE potato salad. Do you have a good maacaroni one? I LOVE LOVE LOVE macaroni salad if it’s not yellow. You know, I like the taste of lots of variations without the overpowering stench of MUSNARD!!! (In the words of the Mad Hatter… “Let’s not be silly!!”)

  2. Yo, littlemistress: if you go to my gourmet site (www.kurle.com/bonjee/gourmet), I have there a recipe for a ‘chicken & spinach salad’ which is a favorite summertime pasta salad of mine. I took that from my Nordy Cafe days. It has, I promise, absolutely no musnard in it. Let’s don’t be silly.

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