Southwestern Potato Sald
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Serves:
8
Prep:
45 Min
Cook:
20 Min
Method:
No-Cook or Other
Ingredients
- 16
- new red potatoes with the skins on
- 2
- eggs
- 1/3 c
- vegatable oil
- 1 Tbsp
- red wine vinegar
- 1 Tbsp
- dijon mustard
- 1 1/4 c
- vegetable oil
- 1
- lime juiced
- 1
- medium tomato chopped
- 2 Tbsp
- cilanto chopped
- 1
- jalapeno pepper chopped(fi you like it hotter char the jalapenos first. remove the seeds or your hair will be on fire.)
- 1/2
- red onion chopped
- 2
- scallions chopped
- 1 tsp
- cayenne pepper
- 2 Tbsp
- chopped garlic
MAYONNAISE
How to Make Southwestern Potato Sald
- 11. Boil Potatoes until done set aside and cool. When cooled slice and chill.
- 22. Mayo
Process first 4 ingredients 5 seconds in the knife bowl of the food processor until thick. Then as the processor is running add the oil very slowly in a very thin stream until emulsified. - 33. Add lime juice, tomato, cilantro, jalapeno, onion, scallions, pepper and garlic. Pulse until mixed. Fold in the sliced potatoes and chill.
