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New Potatoes with Chipotle Mayonnaise (La Casa Sena)
6 Servings
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New Potatoes with Chipotle Mayonnaise (La Casa Sena) Ingredients
2 lb Small red
potato
es
2
Celery
ribs, cut diagonally
2 tb
Olive oil
1 Bunch
scallion
s, cut into
CHPOTLE
MAYONNAISE
1
Red bell pepper
, diced
1 tb Chipotle chilies in adobo
4
Garlic
cloves, chopped
1 ts Ground
cumin
1 tb Pickled
ginger
**, chopped
REMAINING INGREDIENTS
Instructions for New Potatoes with Chipotle Mayonnaise (La Casa Sena)
*available at Mexican markets and some specialty foods shops **available at Asian markets, specialty foods shops and some supermarkets Prepare grill or preheat oven to 450 degrees. In a large saucepan simmer potatoes in water to cover by 1" 15 minutes or until they are cooked but still firm. Drain potatoes in a colander and cut into quarters. In a bowl toss potatoes with 1 tablespoon oil and salt and pepper to taste. Make chipotle mayonnaise: While potatoes are cooking, in a blender blend mayonnaise, chipotles and cumin until chipotles are finely chopped. Grill potatoes on a rack set 5 to 6" over glowing coals 5 minutes, or until lightly charred, or arrange in a shallow baking pan and roast in the middle of oven for 10 minutes, or until golden. Return potatoes to bowl. In a large skillet heat remaining tablespoon of oil over moderately high heat until hot but not smoking and saute celery, scallions and bell pepper, with garlic, stirring occasionally, until browned but still slightly crisp, about 5 minutes. To potatoes add chipotle mayonnaise, pickled ginger, vegetables and salt and pepper to taste and toss well. Serve potatoes warm or at room temperature. From the December 1996 issue of Gourmet Formatted on May 7, 1998 by Jamie Yates Posted to MM-Recipes Digest by "Robert Ellis"
on Oct 15, 1998
Main Ingredient:
Potato
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
Celery
Cumin
Garlic
Ginger
Mayonnaise
Olive Oil
Potato
Red Bell Pepper
Scallion
Potatoes
Side dishes
Celery
Mayo
Bell pepper
Olive oil
Potato
Scallion
Garlic
Ginger
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