Red potato salad with a mexican flavor
This is a borrowed recipe from the great chef Bobby Flay with slight modifications.
Ingredients:
- 4 red potatoes, boiled, peeled and cut appropriate for a salad
- 3 Tbsps. Dijon mustard
- 2 cups low-fat organic yogurt (optional for mayonnaise) 0r
- 2 cups good greek yogurt
- 2 Tbsps. chopped fresh cilantro
- 4 stems green onions, chopped
- 3 cloves garlic, chopped fine
- 2 jalapeno peppers, seeded and chopped
- 2 Tbsps. lime juice
- 1/2 cups cooked black beans
- 1 can puréed chipotle
- 2 Tbsps. fresh cracked pepper
- 1 celery,
chopped fine
- Salt to taste
Method:
Mix all the ingredients in a bowl except for the potatoes. Flay's recipe calls for proper mayonnaise, but I substitue yogurt. You may flavor the yogurt by adding some mexican spices. Add potatoes to the mix. Toss until the potatoes are well coated. Serve while the potatoes are still warm
^ Please contact me for any of these ingredients or utensils. |
