Nov 26, 2008
Fiery Parsley and Potato Salad
- 4 medium yellow potatoes, chopped roughly
- sea salt
- cracked pepper
- 1/2 cup mayonnaise
- the juice of 1 lime
- 1 tbsp whole grain mustard
- 1 tsp ancho chile powder
- 1/2 tsp cayenne powder
- 1 tsp adobo sauce from canned chipotles
- 1 tomato, seeded,diced
- 1/4 cup cilantro, chopped
- 2 scallions, green parts only, minced
- 4 garlic cloves, minced
- 1 jalapeno, seeded, minced
- 1 cup parsley, chopped
- Boil the potatoes in salted water for 15 minutes.
- Drain. Refresh in cold water. Drain well.
- Combine with the remaining ingredients. Season to taste.
- Chill until ready to serve.
nice and spicy