Bright and well balanced, this Tex Mex Potato Salad with Lime Cilantro Vinaigrette snuggles up perfectly with a grilled fresh chorizo, or spicy grilled chicken. A true taste of summer.
- 2 pounds mini-potatoes (red or white), cut in half
- 1/2 red pepper, diced
- 1/2 yellow pepper, diced
- 1/2 red onion, diced
- 4 – 6 green onions, chopped
- 1/4 cup olive oil
- 1/4 cup fresh cilantro, chopped fine
- 2 tablespoons lime juice
- 1 clove garlic, finely minced
- 1 teaspoon Dijon mustard
- 1 teaspoon ground cumin
- salt & pepper to taste
- fresh cilantro to finish
- Load potatoes into a large pot and cover with cold water, with water level an inch or two above the potatoes. Add 1 teaspoon of salt to water and bring to a boil. Reduce heat to medium and keep at a low boil until potatoes are tender but still firm and intact (10 – 12 minutes). Drain, rinse with cold water and transfer to serving bowl.
- While potatoes cook let’s make the lime cilantro vinaigrette. In a decent sized measuring cup or deep bowl combine olive oil, cilantro, lime juice, garlic, mustard, cumin, salt & pepper and blend with an immersion blender until emulsified and creamy (about 90 seconds).
- Once potatoes are cooked, but still warm in the bowl, add diced red onion, red and yellow pepper and chopped green onion. Drizzle with vinaigrette, toss and season as needed.
At the last minute, just before serving, add a splash of cilantro. Serve – warm or at room temperature. This helps to bring up the natural flavour and acidity against the earthy green taste of cilantro for a fresh, clean bite.
- Category: Side Dish
- Cuisine: Tex-Mex