Southwestern Potato Salad with Chia Seeds Roasted Fingerlings and Poblano Aioli

By • May 24, 2011 • 1 Comments

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Author Notes: This is a unique potato salad, infused with Southwestern flavors, inspired by my recent vacation to New Mexico and Arizona. I made blue corn tortillas as a base for a fun presentation in a martini glass. The potatoes are a medley of fingerlings roasted with Chia seeds, dressed in a spicy Poblano aioli and sprinkled with pickled Cipollini onions. The salad is topped with a fried quail egg, garnished with celery salt. 5 Star Foodie

Serves 2

  • 1/2 cup red wine vinegar
  • 1 dried chile de arbol
  • 1/4 teaspoon salt
  • 1 tablespoon agave syrup
  • 2 Cipollini onions, chopped
  • 1 large poblano pepper
  • 1 clove garlic
  • 1/4 teaspoon salt
  • 1 egg yolk
  • 1 tablespoon lemon juice
  • 1/4 cup extra virgin olive oil
  • 2 cups fingerling potatoes medley, sliced in small rounds and rounds cut in quarters (including Ruby Crescent, Russian Banana, French, and Purple Peruvian Fingerling Potatoes)
  • 1 tablespoon corn oil
  • 1/4 teaspoon salt
  • 1 teaspoon oil
  • 2 quail eggs
  • 1 tablespoon celery seeds
  • 1/2 tablespoon coarse sea salt
  • 2/3 cup all-purpose flour
  • 1/3 cup blue cornmeal flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 tablespoons shortening
  • 1/4 cup hot water
  1. Place red wine vinegar, chile de arbol broken up in pieces with the seeds, salt, agave, and onions into a bowl or a container, mix well, and cover. Set aside (can be prepared ahead).
  2. Broil Poblano pepper until the skin is blackened. Cool, peel, take the seeds out and finely chop. Mash the garlic into a paste. Add Poblanos, garlic, egg yolk, salt, and lemon juice into a food processor and blend well. Keep the food processor going, and add the olive oil in a steady thin stream very slowly until the oil is incorporated and the mixture thickens. Chill for at least an hour to allow the flavors to develop.
  3. Place fingerling potatoes in a baking pan, sprinkle with corn oil, chia seeds, and salt. Roast in the oven on 450 degrees for about 20-30 minutes until the potatoes are turning golden.
  4. Heat oil in a small skillet. Gently break the quail egg in, leaving the yolk intact. Fry on one side just until the egg white is set.
  5. Toast celery seeds in a skillet. Grind and combine with salt.
  6. In a bowl, combine flour, blue cornmeal, salt, and baking powder. Add shortening and blend with a pastry cutter or a fork until the mixture is crumbly. Add water and form into dough. Knead the dough on a floured surface. Separate into 4 pieces, form each into a ball, then flatten and roll into circles about 1/8 inch thick. Cook on pre-heated griddle until light brown spots form on each side.
  7. to assemble: Fold two tortillas to shape the two sides of each martini glass. Dress the fingerlings with poblano aioli to taste and divide equally between the two martini glasses. Sprinkle with pickled cipollini onions, top with quail egg, and garnish with a little bit of celery salt.
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Tags: Memorial Day, picnic, picnic, potato salad, Salads, savory, Southwestern, Travel

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over 3 years ago Kitchen Butterfly

Great to see you here Natasha!!!I love the sound of the poblano aioli