Description
The perfect accompaniment to memorial day weekend. A spicy and creamy potato salad with smoky roasted poblanos. Plus, surprise, it's totally vegan and might even be kind of health!
Ingredients
- 3 lb yellow potatoes (can substitute for redskins )
- 2 tbsp olive oil (plus more for poblanos )
- 1 tsp sea salt
- 1 tsp black pepper
- 3 poblano peppers (roasted and diced )
- 1 red bell pepper (diced )
- 1/2 red onion (diced )
- 1/4 cup pickled jalapeno
- 1/4 cup fresh cilantro (chopped, plus more for garnish )
Chipotle Cashew Crema
- 1 1/2 cups raw cashews (See notes )
- 1 cup vegetable stock
- 1/4 cup lime juice (about 2 limes )
- 1 tbsp apple cider vinegar
- 4 chipotle peppers (from can, see notes )
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sea salt
- 1/2 tsp white pepper
- 2 tsp juice from pickled jalapenos
Instructions
- Make the Crema first. Place all ingredients in a high speed blender and blend on high until creamy. Transfer to another container and chill in the fridge while you prepare the rest of the potato salad.
- Preheat your oven to 450 degrees. Place the potatoes in a large pot with water, bring to a boil and boil until they are fork tender. While the potatoes are cooking, chop your vegetables.
- Transfer the potatoes to a baking sheet. Sprinkle with salt and pepper and drizzle with olive oil. Bake for 15 minutes until the edges become crispy.
- At the same time prepare another baking sheet. Rub the poblanos with a small amount of olive oil, sprinkle with a touch of salt and pepper and bake for 15 minutes until the outside is browned. Remove and let cool.
- When the potatoes and poblanos are done cooking, let them both cool for 10 minutes. Add the potatoes to a large bowl. Remove the skin from the poblanos, dice them and add them to the bowl. Add the remaining vegetables and toss.
- Pour the cauliflower crema over the top and toss until creamy. Garnish with more cilantro.
Notes
If you do not have a high speed blender for making the crema, you can use a food processor but I recommend soaked the cashews ahead of time to make them easier to blend.
I use 4 canned chipotle’s here but that makes these dish a medium/high spice level. If you are sensitive to spice feel free to cut it out. Canned Chipotle peppers in adobo are super easy to find at the supermarket, they’re either in the ethnic isle by the mexican food (usually by the canned chilis and jalapenos) or some places they’re just in the canned foods isle.
Keywords: barbecue, chipotle, memorial day, poblanos, potato salad, spicy