Chile Cumin Potato Taco Salad

Potato salad does not need to be constrained to old-fashioned recipes, though I agree that they are delicious. My recipe takes it beyond the potato, egg, and mayo base, to the main flavor of a taco salad.

Potatoes are filling, full of vitamins and minerals, and the main feature in this filling summer salad.

Ingredients:

Ancho Chile Sauce

  • ¾ cup water
  • 2 dried ancho chilies, stems removed and seeded
  • 1 tablespoon fresh lime juice
  • ½ tablespoon brown or picadillo sugar
  • ½ teaspoon salt

Chile Cumin Potatoes

  • 24 ounces small tri-color Idaho® potatoes quartered, unless smaller than 1/2 inch (about 4 cups chopped or halved)
  • 2 tablespoon olive oil
  • ½ teaspoon salt
  • 1 batch ancho chile sauce
  • 1 teaspoon ground cumin

Salads

  • 8 cups chopped romaine lettuce
  • 4 cups chopped tomatoes
  • 4 cups cooked corn kernels

Ancho Vinaigrette (Makes about 1 cup)

  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 3 tablespoons vegan mayonnaise
  • 1 tablespoon ancho chili sauce
  • ½ lime, juiced (about 1 tablespoon)

 

 

Directions:

  1. Add the water and chilies to the water and heat on the stove (or sauté in your Instant Pot) until reconstituted.
  2. Add to a small blender or food processor with lime juice, sugar, and salt. Blend until smooth.
  3. Preheat oven to 450° (if you have convection preheat to 400°F). Toss the potatoes with olive oil and salt. Place on a baking sheet and cook for 15 minutes, or until about ¾ of the way done. Turn oven down to 350°F.

  4. Remove potatoes from oven and place in mixing bowl. Add 3 tablespoons ancho chile sauce and the ground cumin. Toss until well combined. Put the potatoes back on the baking sheet and bake 5 minutes more. Remove from oven.

  5. Divide the salad ingredients between 4 plates and top each with ¼ of the Chile Cumin Potatoes.

  6. Place all the vinaigrette ingredients in a mason jar. Put the lid on and shake until emulsified and well blended.
  7. Drizzle vinaigrette over salads and serve. 

Print Recipe

Yield: 4

Source:
Kathy Hester
Food Blogger
Healthy Slow Cooking

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