Roasted Chile Potato Salad

  • Level: Intermediate
  • Total: 20 min
  • Prep: 20 min
  • Yield: 4 to 6 servings
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*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.

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