Feeling High With Lettuce Eat (Part 3) - Chipotle potato salad

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Chipotle potato salad

·         Makes 6 side salads

·         Prep 15 minutes

·         Cook 12 minutes

Ingredient

·         2 lbs baby red potatoes (1 to 2 inches wide)

·         3 oz cured chorizo, diced

·         ¾ cup light mayonnaise

·         ¼ cup sour cream

·         3 chipotles in adobo, seeded and chopped, plus 2 tsp adobo sauce

·         1 tbsp cider vinegar

·         ¼ tsp salt

·         1 cup cilantro, chopped

·         6 scallions, sliced

Recipe

·         Place potatoes in a pot and cover with 1 inch cold water. Bring to a boil. Reduce to a simmer, cover and cook 12 minutes, until fork-tender. Drain and cool slightly. Cut into bite-size pieces.

·         Meanwhile, heat a sauté pan over medium heat. Add diced chorizo. Cook 5 minutes, until slightly crispy. Set aside.

·         In a large bowl, whisk together mayonnaise, sour cream, chipotles and adobo sauce, vinegar and salt. Fold in potato pieces, chorizo, cilantro and scallions.

Per serving 306 cal; 18g fat (5g sat); 7g pro; 29g carb; 4g fiber; 676mg sodium; 30mg chol

Chipotle Potato Salad

Chipotle Potato Salad

 
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