Creamy Ancho-New Potato Salad

Ancho chili peppers are dried poblano peppers and are commonly used in Mexican cuisine. They have a mild heat and a sweet, smoky flavor.

This is vegetarian and gluten free recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Creamy Ancho-New Potato Salad

Cooking Method: Boiling, Mixing Cuisine: American Courses: Lunch, Salad, Side Dish Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Total Time 35 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 pound New Potatoes
• ¹⁄₂ cup Mayonnaise
• ¹⁄₂ cup Sour Cream
• 1 tablespoon Ancho Chili Powder
• 2 tablespoon Lime Juice
• ¹⁄₂ small Red Onion
• ¹⁄₄ cup Fresh Cilantro
• ¹⁄₂ teaspoon Salt
• ¹⁄₄ teaspoon Black Pepper

Instructions

1. In a large pot, boil the new potatoes until tender. Drain and let cool.
2. In a mixing bowl, combine mayonnaise, sour cream, ancho chili powder, lime juice, salt, and black pepper.
3. Cut the cooled new potatoes into bite-sized pieces and add them to the bowl.
4. Add sliced red onion and chopped fresh cilantro to the bowl.
5. Mix everything together until well coated with the creamy dressing.
6. Serve chilled and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 25g9%

Sugars 2g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.