As far as I’m concerned, a big bowl of potatoes in any form is a good thing. Mashed, riced, french fried, au gratin, baked and classic salad call my name. So when the Idaho (R) Potato Commission asked if I would come up with a chopped salad featuring spuds… heck, yeah. My result… a Southwest Chopped Idaho (R) Potato Salad. The “for two” part is, this was a full dinner salad for Larry and me.
It’s hatch chile fever here in LA, great time to experiment. You just try to roast a hatch chile and not think of Albuquerque, the aroma is mind blowing mouthwatering. Adds a kick of heat and some color. Then, tiny dices of ham along with diced green apples balance out flavor and texture.
This summer has been a picnic bonanaza for us, too. Movies and concerts in the park practically every weekend, surrounded by food trucks that turned out to be (1) overpriced, (2) slow and (3) not great food. I’m cheap, hungry and hoping for something worth eating which makes me always game to pack a picnic, and THIS is a great dinner salad just for that purpose.
Southwest Chopped Idaho® Potato Salad for Two
Servings: 2 large dinner portions
- 2 medium sized Idaho® russet potatoes – washed and diced into ½ inch cubes
- 1/3 cup apple cider vinegar
- 2 Hatch chilies
- 1 Granny Smith apple, cored and diced into ½ inch cubes
- 1 cup diced ham
- 1 tablespoon mayonnaise
- 1 teaspoon sugar
- 1 teaspoon Dijon mustard
- 2 tablespoons apple cider vinegar
- Pinch Kosher salt
- Fresh ground black pepper
- Place the diced potatoes in a microwave-proof casserole dish with a lid, cover and cook on HIGH for 5 minutes, stirring once during the cooking time. While potatoes are still hot, toss with apple cider vinegar. Set aside to cool completely.
- Meanwhile, roast the Hatch chilies by blistering them on a very hot skillet or by holding them over a gas flame with tongs until they are fairly blackened (but not totally). Place still hot in a plastic bag, set aside to cool completely. Once cool, peel off the blackened skin, slice open, remove seeds and cut into ½ inch pieces.
- In a large bowl, toss together cooked potatoes, diced chilies, apples and ham. Stir gently.
- To make the dressing, in a small jar with a tight fitting lid, shake together mayonnaise, sugar, Dijon mustard, apple cider vinegar, salt and pepper. Pour over potato mixture and toss gently to coat. Refrigerate.
- Serve as-is or atop baby salad greens.
Travel Tip: For a picnic for two, use disposable take-out containers with tight lids, put a handful of greens on the bottom of each, and then split the chopped salad between the two containers. Top with lid and refrigerate until ready to pack and go.