Denver Green Chili

Recipe of the Week - 3/8/09 Spicy Potato Salad

Chili IV Art Print Corbin, Delphine

This is very tasty, and got thumbs up all around. The red bell
pepper was important for color, and you could use yellow,
orange or green. I used Big Jim chiles for this, a medium hot
chile. It had a nice level of heat to it. As the potato salad sat
for a few hours, the flavors blend more and it seemed to get
a bit milder. If you really like it spicy, you may want to use
hotter chiles, increase the number of chiles, and/or add
minced jalapenos or serranos.


Spicy Potato Salad

Ingredients:

5 cups diced peeled potatoes (about 6 large)
4 hard boiled eggs
1 cup mayonnaise
1 cup diced green chiles
1 tsp dill
1/4 cup grated onion
2 cups diced celery
2 cups diced red bell pepper
2 tsp salt (or to taste)
1 tsp pepper (or to taste)
cilantro or parsley for garnish
lettuce

Preparation:

1. Boil potatoes until soft, drain, and pour into large serving bowl.
(To save time, you can take the whole potatoes, microwave until
soft, then peel and dice.)
2. Mix the mayonnaise, dill, green chiles, and onion in a small
bowl.
3. Blend the mayonnaise mixture with the potatoes.
4. Peel and chop eggs and add with all remaining ingredients
to potatoes and blend well.
5. Refrigerate for a couple hours, garnish with cilantro or parsley,
and serve on a bed of lettuce.

Preparation time: about 1 hour
Serves: 8
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Spicy Potato Salad



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