Best Smoky Tres Chiles Potato Salad Recipes

SMOKY TWO-POTATO SALAD

Smoky Two-Potato Salad image

Old-fashioned potato salad this is not. It's cool, creamy and way more colorful than the old standby -- and it still goes great alongside burgers, brats and corn on the cob.

Provided by Serena Ball

Categories side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1 pound red potatoes
1 pound sweet potatoes
1 tablespoon apple cider vinegar
1/4 cup mayonnaise
1/4 cup plain Greek yogurt
2 teaspoons honey
1 teaspoon chopped chipotle chile plus 2 teaspoons adobo sauce (from 1 can chipotle chiles in adobo sauce)
Kosher salt and freshly ground black pepper
1/2 cup chopped green onions (from about 2)
2 ounces smoked Gouda cheese, cut into 1/4-inch cubes (see Cook's Note)
Suggested garnishes: Smoked paprika, chopped fresh cilantro

Steps:

Cut the new potatoes and sweet potatoes into 1-inch cubes (do not peel) and put in a medium pot (see Cook's Note). Add cold water to cover and bring to a boil. Lower the heat to medium and cook until barely fork-tender, 12 minutes. Drain the potatoes in a colander and immediately drizzle the vinegar over them; let cool.
Meanwhile, make the dressing: Combine the mayonnaise, yogurt, honey, chipotle chile, adobo sauce, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
Add the potatoes, green onions and cheese to a large serving bowl,. Pour the dressing over the potatoes and toss gently. Sprinkle with paprika and cilantro if using and serve.

Nutrition Facts : Calories 245, Fat 10 grams, SaturatedFat 3 grams, Sodium 381 milligrams, Carbohydrate 33 grams, Fiber 4 grams, Protein 6 grams, Sugar 7 grams

SMOKY POTATO SALAD

Smoky Potato Salad image

Can be prepared in 45 minutes or less.

Yield Serves 4

Number Of Ingredients 7

Ingredients

1 1/2 pounds small red potatoes
1 tablespoon salt
6 slices bacon
4 tablespoons vegetable oil
5 scallions
2 tablespoons cider vinegar
coarse black pepper to taste

Steps:

In a 3-quart saucepan combine potatoes with cold water to cover by 2 inches and bring to a boil. Add salt and simmer, covered, until potatoes are just tender, 10 to 15 minutes. In a colander drain potatoes and cool. (Potatoes may be boiled 2 days ahead and chilled, covered.)
Prepare grill.
In a skillet cook bacon over moderate heat until crisp. Transfer bacon to paper towels to drain and reserve 1 tablespoon drippings. Break bacon into large bits.
Halve potatoes and toss gently with 1 tablespoon oil to coat well. Arrange potatoes, cut sides down, on an oiled rack set 5 to 6 inches over glowing coals and grill until golden, 4 to 5 minutes. (Alternatively, potatoes may be grilled in a hot well-seasoned large ridged grill pan over moderately high heat.)
Cut scallions crosswise into 1 1/2-inch pieces and quarter pieces lengthwise.
In a large bowl toss potatoes with reserved drippings, bacon, remaining 3 tablespoons oil, vinegar, scallions, pepper, and salt to taste. Serve potato salad at room temperature.