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I grew up and have lived in the Southwest for my whole life (except for a brief stint in Missouri when I was about one… don’t remember that, so it doesn’t count).
Because of living in Arizona and now Southern California Mexican food has always been a huge part of my life. I grew up on “cheese crisps” (and yes, that is what they called them at the Mexican food restaurants in AZ) and green chili burritos. And here in San Diego I have grown to love fish tacos and carne asada.
My mom and I have even begged everyone to let us do Mexican Food for holidays :).. but the turkey or ham always seem to win.
Because I love the Mexican flavor so much I often incorporate the taste into more “traditional American dishes.” One of my favorites is Chipotle. That stuff is just tasty and the more I can put it in… the better.
This time I dreamed up a yummy Spicy Chipotle Potato Salad using La Morena Products. It’s spicy, creamy and crunchy with just the right amount of heat. Take it to your next BBQ and I think everyone will be impressed and ask for seconds.
To get La Morena I shopped at my local Walmart in the Hispanic food section (so many good things in there!!).
Are you a Mexican food lover, too? What is your favorite way to incorporate Hispanic flavor into your family’s meals?
Spicy Chipotle Potato Salad
10 minPrep Time
10 minTotal Time
- 8 medium waxy potatoes (or about 20 ounces) I used red skin, cooked, diced and cooled
- 1 cup drained, canned corn
- 1 cup drained and rinsed black beans
- 1 cup jicama, diced small
- 1/2 cup chopped cilantro
- 1 1/2 cup mayonnaise
- 1/4 cup La Morena Chipotle Peppers in Adobo Sauce, pureed
- 2 tablespoons apple cider vinegar
- 1 tsp salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Corn, beans and cilantro for garnish
- In large bowl combine mayonnaise, cilantro, pureed La Morena Chipotle Peppers in Adobo Sauce, vinegar, onion and garlic powder, and salt.
- Whisk to combine.
- Add potatoes, corn, jicama and beans on top of Chipotle Mayonnaise mixture and gently fold ingredients together.
- Transfer to a serving bowl.
- Cover and refrigerate of at least one hour.
- Garnish with corn, beans, jicama and cilantro for garnish.
- Note: for EXTRA heat you might want to chop up a tablespoon or two of La Morena Pickled Jalapeno Peppers and fold them in.