The nice thing about this Southwestern Potato Salad is that you don't even need to worry about a substitute, the original recipe doesn't even include mayo! This salad is best made ahead of time and chilled, the flavor strengthens (and gets spicier!!) the longer it sits in the fridge. Though the celery might seem like an odd ingredient inclusion, it actually gives the dish a nice crunch. Whether you're a mayo-hater too, or you're just looking for a new variation on potato salad, give this one a try. I've now made it twice and it's been well-received both times!
One Year Ago: Fruit Salsa (a summer staple in our house!)
Southwestern Potato Salad
from Cooking Light July 2002
Ingredients:
-1 (7 oz.) can chipotle chiles in adobo sauce
-2 lbs small red potatoes
-cooking spray
-1 1/2 cups corn kernals
-1/2 cup chopped celery
-1/2 cup finely chopped red onion
-1/2 cup chopped red bell pepper
-1/4 cup chopped fresh cilantro
-1 (15 oz.) can black beans, rinsed and drained
-1 jalapeno pepper, seeded and finely chopped
-1/4 cup fresh lime juice
-3 tbsp canola oil
-3/4 tsp salt
-1/4 tsp freshly ground black pepper
Directions:
1. Remove 1 chipotle chile from can. Chop chile to measure 2 teaspoons. Reserve remaining chiles and adobo sauce for another use.
2. Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain and cool. Cut potatoes into 1/4-inch cubes. Place potatoes in a large bowl.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn and saute for 5 minutes, until lightly browned. Add corn, celery, red onion, bell pepper, cilantro, black beans, and jalapeno to the potatoes. Gently toss.
4. Combine the 2 teaspoons of chopped chipotle chile, lime juice, oil, salt, and black pepper, stirring with a whisk. Drizzle the lime juice mixture over potato mixture, and toss gently. Cover and chill for 1-24 hours.
