In honor of the holiday weekend, I give you potato salad. Not your grandmother’s potato salad, but one with a zing that will leave you craving more. Honestly, we were fighting over this one. And the leftovers…oh my! Let me tell you, it definitely gets better with age. Enjoy this at your next picnic or pot-luck. This recipe can be easily doubled.
Gluten-Free Southwestern Potato Salad
2 large baking potatoes, cooked, cooled, skinned, and cubed
2 sweet potatoes (same size as the others), cooked, cooled, skinned, and cubed
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1/2 cup celery, chopped
1/2 cup mayonnaise
1 T lime (or lemon) juice
1 T honey
1 tsp cumin
1/4 tsp garlic powder
Dash of chipotle chili powder
salt and pepper to taste
Mix the mayo, lime juice, honey, cumin, chili powder and garlic powder until blended into a sauce. Put the potatoes and chopped veggies in a large bowl. Pour the sauce over and mix gently to coat all pieces. Add salt and/or pepper to taste. Refrigerate before serving, best if made ahead of time.