Spicy Red Chipotle and Idaho® Potato Salad | Idaho Potato Commission
- Preheat oven to 400° F. - Quarter potatoes and arrange in a single layer on a large baking sheet. - Spray potatoes with oil, covering all sides. Season with salt and pepper. Roast for 30 minutes...
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Cooking tools:
- Potato masher
- Vegetable brush
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Mixing bowl
- Fork
- Spoon
- Serving platter
Ingredients
- 1 pound Ruby Red Idaho® potatoes, rinsed and scrubbed
- olive oil spray
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- ½ teaspoon fresh cracked pepper
- ½ cup mayonnaise
- 6 teaspoons adobo sauce from canned chipotle chiles
- 1 tablespoon lemon juice
- ⅓ cup red onion, sliced
- 1 red bell pepper, chopped
- ⅓ cup feta cheese, crumbled
- 1 tablespoon chopped chives
- ½ teaspoon red chile flakes
- dried chiles de arbol for garnish
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