Saturday, May 07, 2011
Paige made deviled eggs, using chipotle chiles in Adobo Sauce for Easter from a recipe my sister-in-law sent me. They were so good, and I couldn't stop thinking about how good those flavors would be in potato salad. So, this morning, I gave it a try. It's just me and the dogs at home right now, so I haven't had any reviews yet, but I thought it was pretty good.
Chile-Cheddar Potato Salad
3 lbs boiled Yukon Gold potatoes, cubed
3 eggs, hardboiled and cut into quarters
1/3 cup mayonnaise
1/2 cup sour cream
1/3 cup cheddar cheese, shredded
2 Tbsp. canned chiles in Adobo Sauce, chopped
1/2 tsp. smoked paprika
1 tsp. salt (I used Murray River Salt because I'm a salt snob.)
2 Tbsp. chives, chopped
1/2 cup red or orange bell peppers, chopped
1 jalapeno, finely chopped (seeds and rind removed! I might only use 1/2 a jalapeno next time. The salad seemed to heat up throughout the day)
Combine mayonnaise, sour cream, cheddar cheese, chiles, and paprika. Add to chopped potatoes and blend. Add chives, bell peppers, and jalapenos, and season with salt to taste. Chill.
Nemesis socks in my bag, along with my book club latest book selection My Jane Austin Summer. I was happily sitting in the stands, talking to Kai and one of his friends before the meet started when their coach approached. I knew what that meant...."Can you time?" Awwww! So much for knitting! Oh well, I got a front seat to the action. Kai had a pretty good day individually, and his relay took first, which they had anticipated but not so dramatically. Kai had the anchor leg, and you can see his feet are off the blocks with a good margin before the kid next to him. They're hoping to win the 200 IM relay in the valley meet which is in two weeks, if they all have a great day, but that's a big "if."