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Southwest Potato Salad
Southwest potato salad brings a smoky, bold twist to a classic cookout side dish. The combination of tender Yukon Gold and sweet potatoes creates a beautiful contrast in both color and texture. A creamy dressing spiked with chopped chipotle chiles in adobo sauce and toasted cumin seeds delivers a deep, earthy heat. Crisp red bell peppers and fresh green onions add the perfect amount of crunch to balance the rich mayonnaise base. It is an ideal make-ahead dish for summer barbecues or casual weekend gatherings.
Ingredients
- 4 medium unpeeled round red or Yukon Gold potatoes (1 ½ lb)
- 4 small unpeeled sweet potatoes (1 ½ lb)
- 1 ¼ cups mayonnaise or salad dressing (for homemade mayonnaise, see page 483 )
- 2 tablespoons milk
- 1 teaspoon cumin seed
- ½ teaspoon salt
- 1 to 2 chipotle chiles in adobo sauce (from 7-oz can), finely chopped
- 1 large red bell pepper, chopped (1 ½ cups)
- 8 medium green onions, sliced ( ½ cup)
Instructions
- 1Place the unpeeled red or Yukon Gold potatoes and sweet potatoes in a large Dutch oven or saucepan. Pour in just enough water to submerge them completely, then cover the pot and bring the water to a boil before reducing the heat to low.
- 2Simmer the potatoes for 20 to 25 minutes until the sweet potatoes are tender. Carefully remove the sweet potatoes from the pot and continue cooking the red or Yukon Gold potatoes for another 10 to 15 minutes until they are fully tender.
- 3Drain the remaining potatoes and let all of them rest for about 15 minutes until they are cool enough to handle safely. Peel the skins off both types of potatoes and cut the flesh into bite-sized cubes.
- 4Whisk the mayonnaise, milk, cumin seed, salt, and chopped chipotle chiles together in a large mixing bowl. Fold in the cubed potatoes, chopped red bell pepper, and sliced green onions until everything is evenly coated. Cover the bowl and refrigerate the salad for at least 2 hours to allow the flavors to meld.