~ Russet & Sweet Potato Salad w/Chile-Lime Mayo ~

One potato, two potatoes, three potatoes, four -- make enough potato salad, they're coming back for more.  While we're playing the counting game, I don't think one can have too many recipes for  potato salad -- people love the stuff.  Baked, boiled or roasted, gold, red, russet or sweet, potatoes, when paired with the right dressing, can complement a meal from a multitude of cuisines -- in fact, every culture that eats potatoes makes a version of potato salad.  Here in America, potato salad recipes vary from region-to-region and our American Southwest is no exception.  Today's recipe is the one I make when I want potato salad with a Tex-Mex zing to it.

This easy-to-make potato salad goes great with quickly-grilled South-of-the-Border-type fare: beef, poultry or pork (typically marinated in concoctions of lime juice, cilantro, chile peppers and cumin).  It's also awesome with low-and-slow Lone-Star-State-type BBQ (slathered with tomato-based sauces made with cumin and chili powder), and, if you're ever looking for something to serve Buffalo-style chicken wings with (to turn this beloved snack into a meal), this is your side-dish. There's more.  I always serve this potato salad with my ~ Chili Cheddar Cheeseburgers w/Chile-Lime Mayo ~.  The same mayo that dresses the salad gets slathered on the burgers.  Just click on the Related Article link below to get the 'burger recipe!

For the chile-lime mayo:

Note:  Prepare & chill several hours or a day ahead of cooking potatoes.

1  cup mayonnaise

1  cup minced, fresh cilantro (Note:  Since the cilantro is going to be processed, including more stem in your minced cilantro than you normally would in other recipes is just fine.)

1  8-ounce jar sliced, pickled jalapenos, well-drained

1  large lime, all of its zest and 1  tablespoon of its juice

1  teaspoon sugar

1/4  teaspoon sea salt

~ Step 1.  Place all ingredients in work bowl of food processor fitted with steel blade.  With motor running, process until smooth, 30-45 seconds.  Transfer to a food storage container and refrigerate until well-chilled 2-24 hours.  

Note:  This mayonnaise thickens as it chills, and, its flavor intensifies with time as the flavors marry. Overnight truly is best.

For the potatoes:

4-4 1/2 pounds potatoes, all Russets, all sweet potatoes, or, a combination of both

~ Step 2.  Microwave potatoes until just fork tender yet slightly-undercooked in the center. Cool to room temperature, then peel and slice into 3/4"-1" chunks.

Note:  Do not boil the potatoes as boiling causes russets to get crumbly and sweet potatoes to get mushy.  Microwaving truly is the best method.  I microwave my russets separately from my sweet potatoes, and, in my microwave, my potatoes cook in about 11-12 minutes.  I test for doneness often after 8 minutes by inserting a knife in the thickest part of the center. When the center is slightly-undercooked, I remove the potatoes and allow carryover heat to continue to cook them while they are cooling to room temperature.

~ Step 3.  In addition to the potatoes, thinly slice:

3/4-1 cup green onions, white and light green parts only (reserve dark green tops for garnish)

~ Step 4.  Place the potatoes and green onons in a large bowl.  Using a large rubber spatula, fold in 1 cup of the chile-lime mayo.  Cover with plastic wrap and refrigerate until well-chilled, 4-6 hours or overnight.

Note:  You will have about 1/2 cup of mayo left.  Refrigerate until serving time.  After you remove the potato salad from the refrigerator, taste it and add a bit more mayo if you feel you need to.  Otherwise keep this all-purpose Tex-Mex condiment in your refrigerator to slather on sandwiches!

Simply-Savory, Slightly-Sweet, Nicely-Spicy, Addictively-Citrusy: Seize this day to add this potato salad recipe to your repertoire!

Russet & Sweet Potato Salad w/Chili-Lime Mayo:  Recipe yields 8 servings of potato salad and a generous 1 1/2 cups of chile-lime mayo (with the possibility of some mayo leftover).

Special Equipment List:  cutting board; chef's knife; food processor; microplane grater; rubber spatula; 2-cup measuring container; microwave oven  

Cook's Note:  If it's grilled chicken or your favorite spareribs you'd like to serve this very special potato salad with, allow me to suggest that you try my recipe for ~ Kansas City BBQ Sauce:  Sweet, Spicy & Smokey ~.  Seriously folks, a drizzle or slather of this and you'll never ever consider buying that famous bottled brand (which, in all honesty, is super-good) again!  

Simply click into Categories 8, 10, 17 or 20 to get my recipe!

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos Courtesy of Melanie's Kitchen/Copyright 2015)

Related articles

~ GrandMel's Creamy Potato and Egg Salad Recipe~

~ A Summer Comfort Food: German Potato Salad ~

~ Basic Machinations for Mashed Potato Perfection ~

~ My Passion for Potato Perfection: Seriously-Crispy Roasted Caraway-Seeded Heart-Shaped Potatoes ~

~ Tettie's Baked Mashed-Potato Stuffing Casserole ~

~ Rich & Creamy Mushroom & Baked Potato Soup ~

~ Super Sunday Spud Skins of the Taco Tater Type ~

~ Chili Cheddar Cheeseburgers w/Chile-Lime Mayo ~

~Is it spelled chile or chili? It is NOT a regional thing!~

~ Tex-Mex Soul-Consoling Food: Chile con Queso ~