Chile Cumin Potato Taco Salad | Idaho Potato Commission

Name: Chile Cumin Potato Taco Salad | Idaho Potato Commission
Ingredients: &frac34; cup water; 2 dried ancho chilies, stems removed and seeded; 1 tablespoon fresh lime juice; &frac12; tablespoon brown or piloncillo sugar; &frac12; teaspoon salt; 24 ounces small tri-color Idaho&reg; potatoes quartered, unless smaller than &frac12;˝ (about 4 cups chopped or halved); 2 tablespoon olive oil; 1 batch ancho chile sauce; 1 teaspoon ground cumin; 8 cups chopped romaine lettuce; 4 cups chopped tomatoes; 4 cups cooked corn kernels; &frac14; cup olive oil; &frac14; cup apple cider vinegar; 3 tablespoons vegan mayonnaise; 1 tablespoon ancho chili sauce; &frac12; lime, juiced (about 1 tablespoon)

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Potato salad does not need to be constrained to old-fashioned recipes, though I agree that they are delicious. My recipe takes it beyond the potato, egg, and mayo base, to the main flavor of a taco...

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Ingredients

&frac34; cup water
2 dried ancho chilies, stems removed and seeded
1 tablespoon fresh lime juice
&frac12; tablespoon brown or piloncillo sugar
&frac12; teaspoon salt
24 ounces small tri-color Idaho&reg; potatoes quartered, unless smaller than &frac12;˝ (about 4 cups chopped or halved)
2 tablespoon olive oil
1 batch ancho chile sauce
1 teaspoon ground cumin
8 cups chopped romaine lettuce
4 cups chopped tomatoes
4 cups cooked corn kernels
&frac14; cup olive oil
&frac14; cup apple cider vinegar
3 tablespoons vegan mayonnaise
1 tablespoon ancho chili sauce
&frac12; lime, juiced&nbsp;(about 1 tablespoon)