Chipotle Potato Salad with Black Beans
A spicy twist to classic potato salad.
Ingredients
For the Potatoes:
- 8 Russet potatoes (medium size)
- 1/2 teaspoon salt (for boiling the potatoes)
For the Dressing (prepare this while the potatoes are cooling):
- 1 cup mayonnaise
- 1 lime, juiced
- 3 tablespoons adobo sauce (from the can of Chipotle Peppers in Adobo Sauce) (or add to taste)
- 1 teaspoon sugar
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt (or add to taste)
- 1/2 teaspoon ground black pepper
For the Potato Salad:
- Dressing
- 1/2 cup chopped red onion
- 3/4 cup chopped celery
- 1/4 cup sliced black olives
- 1/4 cup chopped cilantro (packed and heaping)
- 5 Chipotle peppers from a can (7 ounces) of Chipotle Peppers in Adobo Sauce (or add to taste)
- 3/4 cup canned (15 ounce can) black beans rinsed and strained
- Cooled and cut potatoes
For Garnish:
- 2 tablespoons roasted and salted pepita (pumpkin) seeds
- 1 tablespoon canned black beans rinsed and strained
- Sprigs of cilantro
Instructions
For the Potatoes:
- Clean and cut the bruises and imperfections off of the potatoes leaving as much of the skin on as possible.
- The recipe calls for 8 medium-size Russet potatoes. But if some of the potatoes used are smaller than others, cut the larger ones in half before boiling them. The idea is to have them all be about the same size so they cook at the same rate.
- To a medium size pot, add cold water, salt and the potatoes. (The potatoes cook more evenly when added to cold water; if added to boiling water the outside of the potato cooks faster than the inside).
- Heat the pan on medium heat and bring the water to a boil. Let the potatoes cook until a cooking fork or paring knife can easily pierce the potato. Be careful not to overcook the potatoes or they’ll be mushy and fall apart.
- Transfer the potatoes to a large plate and let them cool (about 20 minutes). When the potatoes are completely cooled, cut them into 1-inch cubes or pieces.
For the Dressing (prepare this while the potatoes are cooling):
- In a medium size bowl, add mayonnaise, lime juice, adobo sauce, sugar, cumin, salt and pepper. Whisk the mayonnaise mixture (dressing) together.
- To the bowl, add red onion, celery, black olives, cilantro, chipotle peppers, and black beans. Stir together.
- Add the potatoes and using a soft spatula, stir until the potatoes are coated with the dressing.
For the Garnish:
- Garnish with black beans, pepita seeds and sprigs of cilantro. Store any leftovers in the refrigerator.
Notes
TIPS:
- The recipe calls for 7 medium-size Russet potatoes. But if some of the potatoes used are smaller than others, cut the larger ones in half before boiling them. The idea is to have them all be about the same size so they cook at the same rate.
- Put cold water in the pot, add salt to the water, and add the potatoes (they cook more evenly when added to cold water; if added to boiling water the outside of the potato cooks faster than the inside).
- Be careful not to overcook the potatoes or they'll be mushy and fall apart.