| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | Potatoes, Side dishes | 6 | Servings | |
INGREDIENTS
| 2 | lb | Small red potatoes |
| 2 | tb | Olive oil |
| 1 | tb | Chipotle chilies in adobo sauce*, or to taste |
| 1 | ts | Ground cumin |
| 2 | Celery ribs, cut diagonally into 1/4" thick slices about 1" long | |
| 1 | Bunch scallions, cut into 1" pieces | |
| 1 | Red bell pepper, diced | |
| 4 | Garlic cloves, chopped | |
| 1 | tb | Pickled ginger**, chopped |
INSTRUCTIONS
CHPOTLE MAYONNAISE REMAINING INGREDIENTS *available at Mexican markets and some specialty foods shops **available at Asian markets, specialty foods shops and some supermarkets Prepare grill or preheat oven to 450 degrees. In a large saucepan simmer potatoes in water to cover by 1" 15 minutes or until they are cooked but still firm. Drain potatoes in a colander and cut into quarters. In a bowl toss potatoes with 1 tablespoon oil and salt and pepper to taste. Make chipotle mayonnaise: While potatoes are cooking, in a blender blend mayonnaise, chipotles and cumin until chipotles are finely chopped. Grill potatoes on a rack set 5 to 6" over glowing coals 5 minutes, or until lightly charred, or arrange in a shallow baking pan and roast in the middle of oven for 10 minutes, or until golden. Return potatoes to bowl. In a large skillet heat remaining tablespoon of oil over moderately high heat until hot but not smoking and saute celery, scallions and bell pepper, with garlic, stirring occasionally, until browned but still slightly crisp, about 5 minutes. To potatoes add chipotle mayonnaise, pickled ginger, vegetables and salt and pepper to taste and toss well. Serve potatoes warm or at room temperature. From the December 1996 issue of Gourmet Formatted on May 7, 1998 by Jamie Yates Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Oct 15, 1998
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