Southwest Potato Salad Recipe

Name: Southwest Potato Salad
Prep time: 20 min
Cook time: 2 h 55 min
Total time: 3 h 15 min
Yield: 12 servings
Ingredients: 4 unpeeled medium round red or white potatoes (1 1/2 lb/750 g); 4 unpeeled small sweet potatoes (1 1/2 pounds/750 g); 1 1/4 cups (300 mL) reduced-fat mayonnaise or salad dressing; 2 tbsp (30 mL) milk; 1 tsp (5 mL) cumin seed; 1/2 tsp (2 mL) salt; 1 or 2 chipotle chilies in adobo sauce, finely chopped; 1 large red bell pepper, chopped (1 cup/250 mL); 8 medium green onions, sliced (1/2 cup/125 mL)

Ingredients

4 unpeeled medium round red or white potatoes (1 1/2 lb/750 g)
4 unpeeled small sweet potatoes (1 1/2 pounds/750 g)
1 1/4 cups (300 mL) reduced-fat mayonnaise or salad dressing
2 tbsp (30 mL) milk
1 tsp (5 mL) cumin seed
1/2 tsp (2 mL) salt
1 or 2 chipotle chilies in adobo sauce, finely chopped
1 large red bell pepper, chopped (1 cup/250 mL)
8 medium green onions, sliced (1/2 cup/125 mL)

	PREP TIME 20m	COOK TIME 2h55m	TOTAL TIME 3h15m
YIELD 12 servings

Instructions

Place red or white potatoes and sweet potatoes in 4-quart Dutch oven; add enough water just to cover potatoes.
Cover and heat to boiling; reduce heat to low.
Cook covered 20 to 25 minutes or until sweet potatoes are tender; remove sweet potatoes from Dutch oven.
Cook red or white potatoes 10 to 15 minutes longer, if necessary, until tender.
Drain potatoes.
Let stand about 15 minutes or until cool enough to handle.
Peel potatoes; cut into cubes.
Mix mayonnaise, milk, cumin seed, salt and chilies in large glass or plastic bowl.
Add potatoes, bell pepper and onions; stir gently to coat.
Cover and refrigerate at least 2 hours to blend flavours.