Make a delicious and hearty new potato salad with adding tomatoes, onions, herbs and mustard-based dressings, mayonnaise and spices. The highlight of this salad was chipotle pepper – smoked jalapenos. Its islandy smoky aftertaste sets the mood of the whole dish, making its taste more intense and multifaceted. Potato salad can be served and how an independent dish, and as a side dish for meat. Share with friends: 
Time: 35 minutes Difficulty: easy Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 16 tubers of young potatoes, about 1.3 – 1.8 kg., 1.5 cm thick, cooked and sliced.
- 1.5 tbsp. mayonnaise
- 1/4 Art. Dijon mustard
- 2 tbsp. l lime juice
- 2 tbsp. l puree chipotle
- 1 large ripe diced tomato
- 1/4 Art. chopped cilantro leaves
- 3 feathers of green onions, chopped (white and green part)
- 1 medium red onion, thinly sliced half rings
- 0.5 tsp cayenne pepper
- 4 garlic cloves, finely chopped
Recipes with similar ingredients: potatoes, Dijon mustard, chipotle pepper, tomatoes, ground cayenne pepper, cilantro
Recipe preparation:
- In a medium-sized bowl, mix all the ingredients except potatoes, salt and pepper to taste.
- Put warm potatoes in a large salad bowl, pour prepared mayonnaise dressing and mix well. Salt and pepper to taste.
