Chipotle Roasted Blue Potato Salad

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Ok folks, confession time: This is my third copycat recipe from the Whole Foods salad bar (see also Detox Salad and Orange Cranberry Cous Cous). WF keeps their recipes reeeeal close to their heart. I got the hairy eyeball from the produce guy when he saw me taking a picture of the ingredient card for the Chipotle Potato Salad (see below). But don’t worry, I’m still gonna post my copycat recipe here because I’m just a gangsta, I suppose.
Since we’re on the topic: Anyone else have a crush on Avon Barksdale? No? …Then I guess it’s just me and a bunch of dead chicks who can’t keep secrets.

This recipe is kind of like a choose-your-own-adventure. Remember those? I always felt the need to read through every possible option in those books. That might explain why I  have made this recipe a few times, varying the method each time.

Options:
1. Potatoes: I used these little red and blue cuties from my CSA, but any small potatoes will work.
2. Boil vs. Roast: Huz and I decided that roasting wins (I tried both), but if it’s just too hot outside for you to turn on your oven (I feel you), then boiling works just fine.
3. Heat: If you use the whole can of chipotle peppers + seeds, then you are a brave little grasshopper. I modified a bit – I used all the adobo sauce from the can but only about 2/3 of the peppers.

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Chipotle Roasted Blue Potato Salad, makes about 6 servings
-about 2 pounds potatoes
-2 T olive oil
-1/4 cup chopped red onion
-1/4 cup chopped green onion (about 3)
-1 clove garlic
-1/4 c chopped cilantro
-1 can (7.5 oz) chipotle peppers in adobo sauce
-1 T fresh lime juice
-1/3 cup canola oil mayonnaise
-salt & pepper to taste
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Let’s do this: 
Preheat oven to 400 degrees. Cut your potatoes up into cubes, toss in olive oil and spread on a baking sheet (line baking sheet with parchment paper or a Silpat for easiest removal). Bake for about 25 minutes, stirring once to ensure even baking.
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While potatoes are cooking, dice your onions and garlic and chop cilantro.
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Now for the (choose your own) adventure: Slice open the chipotle peppers (retain the sauce in the can) and scrape out the seeds.
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Dice the peppers to make a chipotle pepper massacre:
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Note I only used about 2/3 of the peppers, but if you think you can handle it, use ’em all, because you are tough like that.

When the potatoes are out of the oven and have cooled a bit, add them to a large bowl and add the other ingredients: onions, garlic, cilantro, peppers, leftover adobo sauce, lime juice, and mayo. Salt and pepper to taste.

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8 thoughts on “Chipotle Roasted Blue Potato Salad

  1. Erica A says:

    I prefer Stringer Bell myself, but your potato salad looks delish!

  2. Ling says:

    Yum! I always wondered about the chipotle canned pepper thing- definitely going to try this. Also love The Wire plug- have to say I crush on Avon and Stringer– must start watching Luther:)

  3. Rachel says:

    Should this be served slightly warm as I would imagine it would be right when you are finished?
    Ever have left-overs? Serve them cold or reheated? Do your fingers burn after removing those seeds from the peppers? 😉

    • Molly says:

      I have eaten it both warm and cold, although I think it’s a little better slightly warm. Whole Foods serves it cold. I have never tried re-heating; tonight I plan to eat the leftovers cold 🙂
      My fingers didn’t burn – the seeds are not as lethal as jalapenos!

  4. joman says:

    I prefer the same recipe, only using couch potatoes

  5. […] or do if you won the lottery? Pay off the mortgage? That’s boring, so I’d pay to have Avon Barksdale brought back to life. 10) If you could meet anyone from history, who would it be? Elvis. […]

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