Southwestern Style Three-potato Salad |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Crescent Dragonwagon, beloved vegetarian genius is responsible for this out of this world potatoe salad. We love it at Cinco de Mayo celebrations. Ingredients:
1 large sweet potato, baked & cooled |
2 lbs small red potatoes or 2 lbs yukon gold potatoes |
1 lb small purple potatoes |
1 tablespoon cumin seed |
1 serrano chili, seeded & finely diced |
1 poblano chile, roasted,peeled & diced |
1/2 red onion, finely diced |
1 box silken tofu |
2 cloves garlic, peeled and quartered |
2 tablespoons extra virgin olive oil |
2 tablespoons fresh lime juice |
1 tablespoon adobo sauce |
salt |
handful cherry tomatoes, halved |
parsley (to garnish) |
cilantro (to garnish) |
Directions:
1. Cook purple& red potatoes in separate pots until tender (about 15 min).
2. Drain well, do not peel& keep warm.
3. Toast the cumin in a skillet about 3 minutes.
4. Put in alarge bowl with the chiles& onion.
5. Combine thedressing ingredients in a food processor until smooth.
6. Add to bowl.
7. Slice potatoes and add to dressing in bowl.
8. Add salt& pepper to taste& toss lightly.
9. Add chopped sweet potato& tomates and toss lightly again.
10. Garnish with parsley& cilantro.
11. Serve warm or refrigerate for several hours.
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