It's that time of year where we have an abundance of hard boiled eggs and little imagination what to do with them once they have been decorated. Instead of a few days of egg salad sandwiches, give those eggs a kick and zip them into a zesty potato salad.
FEaster Ensalada
2 lbs baby red potatoes (cambray)
6 large hard boiled eggs- chopped (reserve one for slices/decoration.)
1/3 cup chopped celery
1/3 cup chopped red pepper
1/4 cup chopped green onions (scallions) reserve a pinch for decor.
1 cup frozen corn-thawed or one can whole kernel corn
2/3 cup mayonnaise (Best Foods is Best!)
1/2 teaspoon ground cumin
Juice from one lime
1 tiny can of chiplotle peppers- remove one pepper and dice fine.
Remove 1 teaspoon of the chipotle sauce.
Dash of kosher salt and a healthy splash of fresh ground pepper.
Paprika to top it off
1. Cook potatoes in boiling water 8-11 minutes or until fork-tender; drain; rinse with cold water; drain well. Pat dry with paper towels.
2. In a large mixing bowl, mix mayonnaise, lime juice, chopped chipotle pepper and sauce, cumin and salt. Add potatoes, eggs, celery, pepper, onion, and corn. Gently mix all together to coat, place in decorative bowl. Use sliced egg circles and scallions to garnish and sprinkle with paprika. Serve warm or chill and serve later.
Provecho! Happy Feaster!
FEaster Ensalada
2 lbs baby red potatoes (cambray)
6 large hard boiled eggs- chopped (reserve one for slices/decoration.)
1/3 cup chopped celery
1/3 cup chopped red pepper
1/4 cup chopped green onions (scallions) reserve a pinch for decor.
1 cup frozen corn-thawed or one can whole kernel corn
2/3 cup mayonnaise (Best Foods is Best!)
1/2 teaspoon ground cumin
Juice from one lime
1 tiny can of chiplotle peppers- remove one pepper and dice fine.
Remove 1 teaspoon of the chipotle sauce.
Dash of kosher salt and a healthy splash of fresh ground pepper.
Paprika to top it off
1. Cook potatoes in boiling water 8-11 minutes or until fork-tender; drain; rinse with cold water; drain well. Pat dry with paper towels.
2. In a large mixing bowl, mix mayonnaise, lime juice, chopped chipotle pepper and sauce, cumin and salt. Add potatoes, eggs, celery, pepper, onion, and corn. Gently mix all together to coat, place in decorative bowl. Use sliced egg circles and scallions to garnish and sprinkle with paprika. Serve warm or chill and serve later.
Provecho! Happy Feaster!
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