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Chipolte Potato Salad Recipe

   
 

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     Chipolte Potato Salad

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4

Ingredients
4 Large Russet Potatoes (approx 2.5 lbs), peeled and thinly sliced, salted
2 Chipoltes in abodo, chopped plus 2 tablespoons abobo sauce
3 Tablespoons orange marmalade
3 Tablespoons OJ
3 Tablespooons Red Wine vinegar
3 Tablespoons Extra Virgin Olive Oil
1 Small Red onion (or 1/2 lg reg onion) chopped
2 Tablespoons fresh cilantro (a handful)
Few pinches dried oregano
 
Salt and pepper to taste

Instructions
Place potatoes in pot and cover them with water. Bring to a boil and season liberally w salt, then cook potatoes until fork tender, (8-9 min) Combine chipotles and adobo sauce, marmalade, OJ, and vinegar in a bowl, then whisk in the extra virgin olive oil Drain potatoes well, return them to hot pot to let the water evaporate, then immediately add to dressing. Toss them w/ onions and herbs and season salad w/ salt and pepper. You can add more extra virgin olive oil if salad gets dry


Originally Submitted
6/20/2013





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