Recipe Archives->Salads Potato->Chile Rubbed

Chili-Rubbed Potato Salad
Yield: 4 to 6 servings

1 1/2 pounds tiny red new potatoes
1 1/2 tablespoons bacon fat or olive oil
1/2 teaspoon chili powder
4 green onions, thinly sliced
1 small red bell pepper, finely diced
1 tablespoon each: plain yogurt, mayonnaise
1/2 cup chopped fresh cilantro
Salt to taste

Cook whole, unpeeled potatoes in boiling water until they are just
tender, 10 to 16 minutes, depending on size. Do not overcook. Drain;
cut the smallest potatoes in half and larger ones into quarters.
Potatoes can be cooked a day in advance and refrigerated; bring to
room temperature before continuing.

Heat fat or oil in a large skillet over high heat. When it is hot,
add potatoes. Cook, shaking pan often, just until they begin to
brown at the edges, 4 to 5 minutes.

Transfer potatoes to a mixing bowl and toss with chili powder while
they are hot. Add green onions, bell pepper, yogurt and mayonnaise
and mix lightly. Add cilantro and salt to taste. Serve at room
temperature. 

Printable version: chile-rubbed.txt.