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Prep time
15 minutes
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Cook time
20 minutes
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Serves
4
Author Notes
Taking a nod from a classic seafood boil technique, Joe adds seasoning (beyond just salt) directly to the water used for boiling the potatoes. In this case, ground ancho pepper, powdered onion, and powdered garlic. The hard part is advising on just how much of each of the seasonings you will actually need to add, as this depends on the size of the pot you are using and the freshness/ quality of your spices, below are the amounts Joe typically begins with.
As with seasoning pasta water with salt Joe recommends starting off with small amounts, and then tasting the water. It should be salty like ocean water, with a slight kick from the additional seasonings. Cooking the potatoes in seasoned water leads to a more deeply flavored end result.
Boil the new potatoes whole, leaving the skins on, and once cooked allow them to cool enough that you can chop them without burning your fingers, but not quite to room temp. The potato mixes with the dressing easiest if they are still slightly warm. That being said, the dressing mixture can be made separately, in advance. The salad will hold in the fridge for a day or two, but is best eaten the day the potato is cooked!
Recipe adapted slightly from Bobby Flay (https://www.foodnetwork...).
—Joseph Rousey
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Ingredients
- For Cooking the Potatoes
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2 pounds
Red Skin/ New Potatoes or Fingerling
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3 tablespoons
Kosher Salt (diamond crystal)
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1 tablespoon
Ancho Chili Flakes (see headnote)
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2 teaspoons
Onion Powder (see headnote)
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2 teaspoons
Garlic Powder (see headnote)
- For the Dressing
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1 cup
Mayonnaise (preferably Duke's)
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2 tablespoons
Dijon Mustard
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2 tablespoons
Lime Juice
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2 tablespoons
Chipotle in Adobo
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1
Large Tomato, seeded and diced
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1/4 cup
Cilantro, Roughly Chopped (save 2 T to top salad prior to service)
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1
Jalapeno, diced
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3
Scallions, sliced thin (both white and green parts)
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1
Medium Sized Red Onion, sliced thin (a great time for a mandolin)
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4
Garlic Cloves, Minced
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Salt and Pepper To Taste
Directions
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Place potatoes in a large pot, adding enough cold water to cover.
Season the cooking water- begin with 1 TBS of kosher salt to start and taste the water from there. Then add ancho, onion, and garlic powder to water (to taste), prior to cooking. Cook until potatoes are tender
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While the potatoes cook, In a small bowl mix together mayo, mustard, lime juice, chipotle in adobo, tomato, 2 T of the chopped cilantro, jalapeno, scallion, red onion and garlic.
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Once the potatoes are cooked through, drain and cool slightly prior to slicing in ¼ inch rounds. Place rounds into a large bowl.
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Pour half of the dressing over the potatoes and gently toss to combine. Taste the salad and add additional dressing, salt, pepper, etc to taste. A reminder, as the salad sits the spice level and seasonings may intensify, season accordingly. This can be served at room temperature (Joe’s preference) or chilled. Top with remaining cilantro prior to service.
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