Cilantro Jalapeno Potato Salad

It may be fall, but it still feels like potato salad season to me.  This Cilantro Jalapeno Potato Salad has all the wonderful flavors of Mexico.   It has heat from the jalapeños, sweetness from the corn, creaminess from the cheese and crunchiness from the onions.  It is great served on top of lettuce with some corn chips, heated up for breakfast or simply served cold.

Cilantro Jalapeno Potato Salad

A few years back I went to Playa del Carmen Mexico with my friends Beto and Brian.  We stayed at our friend Joanna’s Spanish style house.  It was such a beautiful house with classic Spanish tile floors and rustic furniture.  Each morning I drank my coffee on the back porch and was visited by a group of Coatimundi (also known as Ring-Tailed Coati).  They would come by looking for handouts.  I had never seen or heard of them before and I couldn’t get over how cute they were.  They are from the raccoon family and seemed to be very curious and playful.  When I returned home, I started a pastel painting of the little guy below but have yet to finish it.  I think it’s time to have a bowl of this potato salad and finish this painting!

ring-tailed-Coatimundi-

Aren’t they the cutest?!

Spicy-Cilantro-Jalapeno-Potato-Salad

I had a glass of white Rioja with this potato salad but it is also great with a Mexican beer.

Cilantro-Jalapeno-Vinaigrette-Potato-Salad

Cilantro Jalapeno Potato Salad Recipe:

8 – 10 servings

  • 1 Cup Cilantro Jalapeno Vinaigrette  – or to taste – recipe below
  • 2 1/2 Pounds Yellow Potatoes – 1/2 inch cubes
  • 2 Tablespoons White Vinegar
  • 1 Fresh Corn Cob – removed from cob
  • 1 1/2 Teaspoon Sea Salt – or to taste
  • 3/4 Cup Cilantro – leaves – whole or chopped
  • 1 – 2 Jalapeno – thinly sliced or minced
  • 1/4 Red Onion – Thinly sliced or minced
  • 1  Poblano – roasted – diced
  • 5 oz. Queso Fresco – crumbled
  • 1 – 2 Avocado – cubed
Vinaigrette – there will be leftover dressing in case you prefer more.
  • 2 Cups Cilantro Leaves – packed
  • 1 – 2 Jalapeno Pepper – sliced
  • 1 Cup Extra Virgin Olive Oil
  • 1/2 Cup White Wine Vinegar
  • 1 Teaspoon Dijon Mustard
  • 3 Tablespoons Fresh Squeezed Lime Juice
  • 1 Clove Garlic
  • 1/2 Teaspoon Sea Salt or to taste
 Instructions:
Potatoes & Corn

Dice the potatoes into half inch chunks and put in a large pot covered in water.   Add the vinegar and bring to a boil then reduce heat to medium-high heat.  Cook for 20 to 30 minutes or until opaque and soft.   Make sure and check on them in about 10 minutes, you don’t want mushy potatoes or too hard.  The best way is to taste them.

Put the cut corn into a large bowl.

When the potatoes are done, pour into a colander, drain and then dump them on the corn.  This will cook the corn perfectly.  While the potatoes are cooking make the vinaigrette and roast the poblano.

Vinaigrette (can be made the day ahead)
Add oil, vinegar, mustard, lime juice, and salt in the bowl of a food processor or blender.  Turn on and blend well.  Next, remove the stem and add the jalapeno (if you want it milder, remove the seeds).  Add the cilantro and puree.  Mince or garlic press the garlic and stir in.  Set aside.
Roasted Pepper

Roast the poblano on the stovetop on medium-high heat.  A gas stove is best but it also works on an electric stove.

Char the poblano on all sides, turning with tongs.  When good and charred, steam for 10 minutes in a covered dish or a paper bag rolled shut so the steam won’t escape.

Take a paper towel and rub off the char.  It’s ok to leave a little of the char.  Slice in half and remove the seeds and stems. Dice and set aside.

The rest

When the potatoes have cooled add the cup of vinaigrette and salt, then stir carefully.  Add the cilantro, jalapeno, onion, poblano and cheese then stir.   Top with avocado.

Mexican-Potato-Salad

Health benefits:

Yellow Potatoes – Yukon gold’s content of potassium is higher than many foods and can help reduce the risk of hypertension and stroke. They have twice the amount of vitamin C as a Russet, which helps protects your cells from free-radical damage. Yukon’s are rich in B6 and antioxidant properties. It has a bit of Iron but the C helps the body absorb it. They contain fiber that helps reduces cholesterol, stabilizes blood sugar, helps prevent constipation and aids in weight loss.

Cilantro is an extreme anti-oxidant immune-booster that helps detoxify the body by loosening them from the tissue, binding to and pulling out toxins and heavy metals.  It helps promote a healthy liver function and is an overall digestive aid.  It is a powerful anti-inflammatory that may help symptoms of arthritis and joint pain. Cilantro can lower bad cholesterol level and increase the good cholesterol level. It also helps with insulin secretion and lowers blood sugar.  It is rich in essential oils, vitamins and is one of the richest herbal sources for vitamin K and dietary fiber.  It is also an excellent source of omega-3, omega-6 fatty acids and calcium.

Jalapeno is a rich source of vitamin C, 1 pepper provides 18 % of the daily value for men and 23 % for women. They also have a good amount of vitamin A, which helps skin and eye health.  Jalapenos contain phenols, flavonoids and capsaicinoids that help the body fight free radicals, inflammation and promote weight loss.  The bioflavonoids are powerful antioxidants and help strengthen blood vessels. They also fight nasal congestion by stimulating secretions that help clear mucus from the nose.  They contain more vitamin B6 aiding the immune system, E that protects the cells and K, which increases bone mass, than any other pepper.

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