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Spicy Potato And Chipotle Chili Salad

CejaVineyards's picture
Dalia Ceja spices up a traditional potato salad with chipotle chiles and longaniza. Suggested Wine Pairing: Ceja Vineyards Carneros Chardonnay Spicy Chipotle Potato Salad
Ingredients
  Sour cream 1 Cup (16 tbs)
  Plain yogurt 1⁄2 Cup (8 tbs) (No Mayonnaise)
  Red potatoes 15 Small, cut into 1 inch cubes after boiled
  Cooked longaniza 1⁄2 Cup (8 tbs)
  Spicy mustard 2 Tablespoon
  Canned chipotle chiles and extra juice 2
  Chopped red onion 1
  White vinegar 2 Tablespoon
  Jalapeno pepper 1
  Celery sticks 3
  Freshly ground pepper 1 Teaspoon
  Salt 1 Teaspoon
  Hard boiled eggs 5 , cut into cubes
  Chives 1⁄2 Cup (8 tbs) (For Garnish)
Directions

1. Fill a pot with water, add salt and potatoes. Bring to a boil and cook potatoes until tender for about 15 minutes. Drain and cool.
2. Boil eggs for 5-7 minutes. Drain and let cool. Once cool, cube eggs and remove half of the yolk then set aside.
3. In a sauté pan, cut the longaniza link until it's nice and crumbled. Cook until tender yet crispy on the edges. Once it's done cooking, place longaniza on top of paper napkins and set aside.
4. Finely chop onion, chipotle chiles, jalapenos, celery, and place into separate bowls.
5. In a large mixing bowl, combine sour cream, mayonnaise, red onions, chorizo, jalapeños and ground pepper & salt. Mix ingredients until they are fully incorporated.
6. Add the potatoes and the eggs into the mixture. Cover and refrigerate until needed.
7. Enjoy with a glass of Ceja Chardonnay!

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Taste: 
Spicy
Method: 
Mixing
Dish: 
Salad
Ingredient: 
Potato, Vegetable
Interest: 
Party
Servings: 
4
Tired of all the mainstream salads that seem to taste alike? Then watch this video and learn to make a spicy salad that will be very unlike anything that you've ever tasted. Watch to know more!

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