Perfect for those picnics in the park, a spicy version of my potato salad.

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Southwestern Potato Salad

Course

salad, side dish

Cuisine

comfort food, side dish

Prep Time

20 minutes

Cook Time

20 minutes

Passive Time

2 hours

Servings

peaople

Ingredients

chipotle mayonayse

• 2 each chipotles Add more if you want it hotter
• 1 tablespoon adobo sauce will be in the can of chipotles, use more if you want it hotter
• 1 each lime juice of
• 1 cup vegan mayonayse

Potato prep

• 2 tablespoons oil
• 2 lbs idaho potatoes Boiled for 5 min, cooled, peeled then diced
• 1/8 teaspoon red pepper flakes
• 1/2 teaspoon fresh ground black pepper
• 1/4 cup red onion small dice
• 1 each bell pepper small dice

Potato salad dressing

• 1 cup vegan chipotle mayonayse
• 1 1/2 teaspooon sea salt
• 1 teaspoon sugar
• 1/2 teaspoon grains of paradise
• 1 cup celery small dice
• 1/4 cup green onions sliced
• 1 tablespoon nutritional yeast flakes
• 1 tablespoon dijon mustard
• 1 each lime juice of
• 1/4 cup black olive slices
• 2 tablespoons cilantro minced

Course salad, side dish Cuisine comfort food, side dish Prep Time 20 minutes Cook Time 20 minutes Passive Time 2 hours Servings peaople Ingredients chipotle mayonayse 2 each chipotles Add more if you want it hotter 1 tablespoon adobo sauce will be in the can of chipotles, use more if you want it hotter 1 each lime juice of 1 cup vegan mayonayse Potato prep 2 tablespoons oil 2 lbs idaho potatoes Boiled for 5 min, cooled, peeled then diced 1/8 teaspoon red pepper flakes 1/2 teaspoon fresh ground black pepper 1/4 cup red onion small dice 1 each bell pepper small dice Potato salad dressing 1 cup vegan chipotle mayonayse 1 1/2 teaspooon sea salt 1 teaspoon sugar 1/2 teaspoon grains of paradise 1 cup celery small dice 1/4 cup green onions sliced 1 tablespoon nutritional yeast flakes 1 tablespoon dijon mustard 1 each lime juice of 1/4 cup black olive slices 2 tablespoons cilantro minced

Instructions

1. Heat a cast iron skillet on med-high heat. Put in the oil and heat up. When oil is hot put in the boiled, peeled, and diced potatoes, red pepper flakes, and black pepper. Cook until potatoes are brown, stirring occasionally. When potatoes are browned, add onion and bell pepper. Cook until onions are translucent. Place in pan and cool in refrigerator a couple of hours to overnight.
2. In a large mixing bowl, add remaining ingredients and mix well. Place in refrigerator and cook a couple hours to overnight.
3. When potato mixture and dressing are cool place potato mixture in dressing, mix well, and serve.

Recipe Notes

Alessi - Fine Mediterranean Sea Salt
Grains of Paradise
Nutritional Yeast Flakes
Vegan sugar