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Mexican-Style Potato & Vegetable Salad Recipe


Photography Terry Brennan, Food Styling Lara Miklasevics

This potato salad with a twist is a good way to add a variety of vegetables to your menu, whether you’re grilling outdoors or hanging indoors on chillier days—maybe even hosting a football watching party. To make use of lingering summer veggies, kick up this potato salad variation with a mustard vinaigrette rather than a mayo-based sauce. Try this recipe by cookbook author Bruce Aidells alongside chicken, pork, beef and any number of dishes including his Grilled Ribs in a Mexican-Style Chile Marinade Recipe, which also appeared in Real Food.

Mexican-Style Potato & Vegetable Salad

Make 6 to 8 Servings

112 pounds assorted boiling potatoes, such as German butterballs, fingerlings
   or red-skinned varieties, cut into 1-inch chunks 
1 cup green beans, trimmed and cut into 2-inch pieces 
2 cups assorted summer squashes, such as zucchini, crookneck, pattypan
   or any exotic variety you find, cut into chunks 
12 cup chopped sweet onion, such as torpedo or red 
1 cup miniature tomatoes, stems removed, left whole or cut in half 

1 cup fire-roasted chiles, such as poblano or California, cut into strips
   (or canned fire-roasted chiles) 
12 cup chopped cilantro
14 cup thinly sliced green onions 

Mustard Vinaigrette
2 garlic cloves, minced
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar 
1 tablespoon lime juice 
12 teaspoon Worcestershire sauce 
1 teaspoon ground cumin 
  pinch of salt
12 teaspoon freshly ground black pepper
14 cup (or more) olive oil 
1 tablespoon chopped fresh herbs, such as oregano or marjoram 

To cook the potatoes, cover in salted water and bring to a boil until a fork can be easily inserted into the flesh, about 10 minutes. Drain and set aside. 

Blanch the green beans in a separate pot of boiling salted water for 4 minutes. Drain and set aside.

Blanch the squash in another pot of boiling salted water for 2 minutes. Drain and set aside. 

To make the vinaigrette, combine the garlic, mustard, vinegar, lime juice, Worcestershire sauce, cumin, salt and pepper in a small bowl or food processor. Gradually whisk in or process the oil until the dressing emulsifies. Stir in the chopped herbs. 

To assemble the salad, mix together the potatoes, green beans, squash, onions and tomatoes. Toss with the dressing. Spoon the salad into a shallow serving bowl or platter. Garnish with the chili strips, cilantro and green onions. 

Nutrition info (per serving): Calories 153 (64 from fat); Fat 7g (sat. 1g); Chol 0mg; sodium 435mg; Carb 21g; Fiber 4g; Protein 3g 



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Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

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