Chipotle Potato Salad with Jicama

Chipotle Potato Salad with Jicama Recipe from Mexico | Ingredients

Region / culture: Mexico | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 8

Introduction

Chipotle Potato Salad with Jicama is a delicious and flavorful twist on traditional potato salad. The addition of chipotle peppers and jicama adds a spicy and crunchy element to this classic dish.

History

This recipe is a modern take on traditional potato salad, incorporating bold flavors and unique ingredients to create a dish that is sure to impress. The combination of chipotle peppers, jicama, and cilantro gives this potato salad a Southwestern flair that is perfect for summer barbecues and picnics.

Ingredients

2.75 lb (1.25 kg) red potatoes, with skins
4 large eggs
1 cup mayonnaise
2 small chipotle chiles in adobo sauce, seeded and minced
1 tbsp adobo sauce
1 tbsp white wine vinegar
salt to taste
0.5 cup chopped celery
0.5 cup chopped onion
0.25 cup chopped jicama
0.25 cup chopped cilantro

How to prepare

Cook the potatoes in a saucepan of salted boiling water until they are tender.
Drain and let them cool.
Cut the potatoes into cubes, leaving the skins on.
Place the eggs in a saucepan and add enough cold water to cover them.
Bring the water to a boil, then lower the heat and let it simmer for 10 minutes.
Drain the eggs and cool them under cold running water.
Peel and chop the eggs.
In a bowl, stir together the mayonnaise, chiles, adobo sauce, vinegar, and salt.
Add the potatoes, eggs, celery, onion, jicama, and cilantro, and toss until they are coated.
Cover the bowl and refrigerate for 1 hour.
This recipe makes 8 servings.

Variations

For a lighter version, you can use Greek yogurt in place of mayonnaise.
Add diced avocado for a creamy texture and added flavor.
Mix in some roasted corn kernels for a sweet and smoky twist.

Cooking Tips & Tricks

Be sure to cook the potatoes until they are just tender, as overcooking can result in a mushy texture.

- For a spicier salad, add more adobo sauce or chipotle peppers to taste.

- To save time, you can prepare the dressing and chop the vegetables ahead of time and store them in the refrigerator until ready to assemble the salad.

Serving Suggestions

Serve Chipotle Potato Salad with Jicama as a side dish at your next barbecue or picnic. It pairs well with grilled meats, sandwiches, and fresh salads.

Cooking Techniques

Boiling the potatoes and eggs until they are tender is the key technique for this recipe. Be sure to cool the potatoes and eggs before chopping and mixing with the other ingredients.

Ingredient Substitutions

If you can't find jicama, you can substitute with diced cucumber or radishes for a similar crunchy texture.

Make Ahead Tips

You can prepare the salad up to a day in advance and store it in the refrigerator until ready to serve. Just be sure to give it a good stir before serving.

Presentation Ideas

Garnish the salad with extra cilantro leaves or a sprinkle of smoked paprika for a pop of color and flavor.

Pairing Recommendations

Serve Chipotle Potato Salad with Jicama alongside grilled chicken, steak, or fish for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. This salad is best served cold and does not need to be reheated.

Nutrition Information

Calories per serving

Each serving of Chipotle Potato Salad with Jicama contains approximately 300 calories.

Carbohydrates

Each serving of Chipotle Potato Salad with Jicama contains approximately 30 grams of carbohydrates.

Fats

Each serving of Chipotle Potato Salad with Jicama contains approximately 20 grams of fat.

Proteins

Each serving of Chipotle Potato Salad with Jicama contains approximately 6 grams of protein.

Vitamins and minerals

This dish is a good source of vitamin C, potassium, and fiber.

Alergens

This recipe contains eggs and mayonnaise, which may be allergens for some individuals.

Summary

Chipotle Potato Salad with Jicama is a flavorful and satisfying dish that is relatively high in fat and calories, but also provides essential nutrients like vitamin C and potassium.

Summary

Chipotle Potato Salad with Jicama is a unique and flavorful twist on traditional potato salad. With its spicy chipotle peppers, crunchy jicama, and fresh cilantro, this dish is sure to be a hit at your next gathering. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to make. It was a Chipotle Potato Salad with Jicama - a unique twist on a classic dish that I had never heard of before. The combination of spicy chipotle peppers, creamy potatoes, and crunchy jicama was so intriguing to me that I just had to try it out.

I first came across this recipe many years ago when I was visiting my friend Maria. Maria was an incredible cook and she always had the most delicious dishes waiting for me whenever I came to visit. On this particular day, she served me this Chipotle Potato Salad with Jicama and I was blown away by how delicious it was.

I asked Maria for the recipe and she was more than happy to share it with me. She told me that she had learned how to make it from her grandmother, who had passed it down to her. I was so grateful to Maria for sharing this recipe with me and I couldn't wait to try it out in my own kitchen.

I went home and gathered all the ingredients I would need to make the Chipotle Potato Salad with Jicama. I boiled the potatoes until they were tender, then I diced them up and added in the jicama for a refreshing crunch. I mixed in the chipotle peppers, mayonnaise, lime juice, and cilantro to create a creamy and spicy dressing that coated the potatoes and jicama perfectly.

As I took my first bite of the Chipotle Potato Salad with Jicama, I was transported back to Maria's kitchen. The flavors were bold and vibrant, with just the right amount of heat from the chipotle peppers. The jicama added a delicious crunch that contrasted perfectly with the creamy potatoes. I knew right then and there that this recipe would become a staple in my own kitchen.

Over the years, I have made this Chipotle Potato Salad with Jicama for countless family gatherings and potlucks. It has always been a hit with everyone who tries it, and I love being able to share this delicious recipe with my loved ones.

One day, my granddaughter came to visit me and asked if I could teach her how to make the Chipotle Potato Salad with Jicama. I was overjoyed at the opportunity to pass down this recipe to her, just like Maria had done for me so many years ago.

Together, we gathered the ingredients and I showed my granddaughter how to prepare each component of the salad. I taught her how to dice the potatoes and jicama, mix up the spicy chipotle dressing, and combine everything together to create a delicious and flavorful dish.

As we sat down to enjoy the Chipotle Potato Salad with Jicama together, I felt a sense of pride and joy knowing that I had passed down this recipe to the next generation. My granddaughter loved the salad just as much as I did, and she promised to make it for her friends and family in the years to come.

I may have learned how to make the Chipotle Potato Salad with Jicama from Maria, but it has become a cherished recipe in my own collection. It's a dish that never fails to bring a smile to the faces of those who try it, and I am grateful for the memories and moments it has brought to my life.

As I continue to cook and experiment with new recipes, I know that the Chipotle Potato Salad with Jicama will always hold a special place in my heart. It's a dish that represents the love, tradition, and joy that food can bring to our lives, and I am grateful to have learned how to make it all those years ago.