Southwestern Potato Salad

Posted by francis keyser Friday, April 23, 2010
Taste Level: GR
Cost: $20 and under
Serves: 6-8
Prep Time: 5-10 min.
Cook time: 20-25 min.
Difficulty: 1

I was originally going to add some roasted asparagus to this recipe, then I forgot about it until we were all eating it. I am actually really glad that I forgot to add the asparagus because it was so tasty just how it was. It really reminded me of something I would have at a BBQ pit in New Mexico, if I had ever been to a BBQ pit in New Mexico... So if you have ever been to a BBQ pit in New Mexico tell me if this tastes like something there, if not suggest to them that they add it to their menu! Enjoy!

Ingredients:
Salad
28 oz bag of Red, Purple and Gold potato medley
3.5 oz Chorizo(ed) Salami (sliced)
4 oz smoked garlic cheese Shredded)
2 green onions (diced, optional)

Sauce
1/3 cup mayonnaise
2 tbsp 2 tsp sour cream
1 tbsp 1 tsp buttermilk
1 tsp fresh lime juice
1/3 tsp fresh baby dill (diced)
1/4 tsp Louisiana hot sauce
1/8 tsp smoked paprika
kosher salt (to taste)
fresh crack pepper medley (to taste)

Sauce
Whisk together all sauce ingredients in a small bowl. cover and chill until ready to use.

Salad
Bring about a quart of water to boil in a large sauce pan. Add potatoes and cook for 15-20 minutes or until softened when you pierce with a fork. Strain potatoes into colander and rinse with cold water until they are cool enough to handle. Chop potatoes into desired size (I like mine sliced and then cut in half.) Add potatoes to bowl, pour sauce, onions and cheese over them and mix by hands until coated well. Serve right away or chill covered until ready to serve.

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