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Chipotle Potato Salad (Rachael Ray) Recipe

Chipotle Potato Salad (Rachael Ray) Recipe

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Ingredients:

Serving

4 large russet potatoes, about 2 1/2 lb, peeled and thinly sliced
salt
2 chipotles in adobo sauce, chopped , plus 2 tbsp of sauce
3 tbsp orange marmalade
3 tbsp orange juice
3 tbsp red wine vinegar
3 tbsp extra-virgin olive oil. eyeball it
1 small red onion or 1/2 large, chopped
handful chopped cilantro leaves , 2 tbsp
couple sprigs fresh oregano, finely chopped (or a couple pinches dried)
salt and pepper

Directions:

Place potatoes in a pot and cover with water. Bring water to a boil and season water liberally with salt and cook the potatoes until just fork tender, 8 to 9 minutes.
Combine chipotles, sauce, marmalade, juice, vinegar in a bowl then whisk in the extra-virgin olive oil.
Drain the potatoes well, return them to hot pot to let water evaporate, then add immediately to dressing. The dressing will be better absorbed by warm taters. Toss with onions and herbs and season the salad with salt and pepper, to taste. Serve warm or chill. Drizzle a little more extra-virgin olive oil over the salad if it gets dry.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	327.78 Kcal (1372 kJ)
Calories from fat	0.57 Kcal
		% Daily Value*
Total Fat	0.06g	0%
Sodium	58.61mg	2%
Potassium	1618.27mg	34%
Total Carbs	72.45g	24%
Sugars	13.68g	55%
Dietary Fiber	6.2g	25%
Protein	8.83g	18%
Vitamin C	30.9mg	51%
Iron	2.9mg	16%
Calcium	62.8mg	6%

Amount Per 100 g
Calories	96.1 Kcal (402 kJ)
Calories from fat	0.17 Kcal
		% Daily Value*
Total Fat	0.02g	0%
Sodium	17.18mg	2%
Potassium	474.45mg	34%
Total Carbs	21.24g	24%
Sugars	4.01g	55%
Dietary Fiber	1.82g	25%
Protein	2.59g	18%
Vitamin C	9.1mg	51%
Iron	0.8mg	16%
Calcium	18.4mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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