Roasted Chile Potato Salad
- *2 egg yolks
- 1 lime, juiced
- 1 lemon, juiced
- 10 ounces olive oil
- 1 pound boiled cubed red skinned potatoes
- 1/4 pound roasted, peeled and seeded chiles (serrano, pablano, jalapeno)
- 1 cup cilantro leaves
Place egg yolk, lemon and limes in mixing bowl and whisk. Slowly whisk in oil to make mayonnaise. Add potatoes and fold into mayonnaise. Julienne chiles and fold into the mixture along with the cilantro leaves and serve.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
2008, Michael Symon, All Rights Reserved.
Recipe courtesy of Herb Mesa
Recipe courtesy of Sandra Lee