Southwest Chopped Idaho® Potato Salad For Two

Ingredients:

  • 2 medium sized Idaho® Russet potatoes – washed and diced into ½ inch cubes
  • 1/3 cup apple cider vinegar
  • 2 Hatch chilies
  • 1 Granny Smith apple, cored and diced into ½ inch cubes
  • 1 cup diced ham

Dressing Ingredients

  • 1 tablespoon mayonnaise
  • 1 teaspoon sugar
  • 1 teaspoon Dijon mustard
  • 2 tablespoons apple cider vinegar
  • Pinch Kosher salt
  • Fresh ground black pepper

Directions:

  1. Place the diced potatoes in a microwave-proof casserole dish with a lid, cover and cook on HIGH for 5 minutes, stirring once during the cooking time. While potatoes are still hot, toss with apple cider vinegar. Set aside to cool completely.
  2. Meanwhile, roast the Hatch chilies by blistering them on a very hot skillet or by holding them over a gas flame with tongs until they are fairly blackened (but not totally). Place still hot in a plastic bag, set aside to cool completely. Once cool, peel off the blackened skin, slice open, remove seeds and cut into ½ inch pieces.
  3. In a large bowl, toss together cooked potatoes, diced chilies, apples and ham. Stir gently.
  4. To make the dressing, in a small jar with a tight fitting lid, shake together mayonnaise, sugar, Dijon mustard, apple cider vinegar, salt and pepper. Pour over potato mixture and toss gently to coat. Refrigerate.
  5. Serve as-is or atop baby salad greens.
Travel Tip
For a picnic for two, use disposable take-out containers with tight lids, put a handful of greens on the bottom of each, and then split the chopped salad between the two containers. Top with lid and refrigerate until ready to pack and go.
Print Recipe

Yield: 2

Source:
Patti Londre
Food Blogger
Worth The Whisk

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