chipotle lime potato salad
This potato salad is as good served cold as it is warm, making it perfect to take on picnics & barbecues.
Servings: 6
Ingredients
CHIPOTLE LIME DRESSING
- 1/4 cup olive oil
- 1/4 cup fresh lime juice
- 2 chipotle chilies in adobo sauce plus a tablespoon of the adobo sauce
- 1 teaspoon honey or sugar
- 2 garlic cloves, peeled minced
- pinch of salt & freshly ground pepper
WARM POTATO SALAD
- 3 lbs little new potatoes, halved (keep the really small ones whole)
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon salt & freshly ground pepper
- 1/2 cup thinly sliced green onions
- lime wedges for garnish
Instructions
To make the dressing:
- Place all ingredients in a blender & blitz until smooth.
To make the salad:
- Line a large baking sheet with parchment paper. Preheat the oven to 400F (200C).
- Combine the potato, oil, salt & pepper on the baking sheet & arrange in a single layer. Roast in the preheated oven for about 35 minutes, turning once during cooking or until golden & tender.
- Add the potato & all but 1/4 cup of green onion to the dressing & toss together to combine. Serve warm, at room temperature or chilled, sprinkled with remaining green onion.
Notes
Make ahead: The dressing can be made a day ahead and stored in an airtight container in the fridge. If you are serving the salad cold, the whole salad can be made a day ahead and stored in an airtight container in the fridge.