This spicy, addictive potato salad would be perfect alongside a BBQ pulled pork sandwich for Memorial Day weekend. Adapted from a recipe given to me by a friend, this version is dubbed Cantina Potato Salad due to the Mexican flavors and because I was listening to Lila Downs while cooking. Combine Lila, potatoes, and BBQ, and you've got yourself a party.
Cantina Potato Salad
1/2 cup Vegenaise
1 1/2 Tablespoons Dijon mustard
juice from 1/2 lime
2 Tablespoons cilantro, chopped
1 jalapeno, minced
2 scallions, diced
1/3 cup thinly sliced red onion
1/4 teaspoon chipotle chile powder
1 garlic clove, minced
salt and pepper, to taste
2 pounds red potatoes, chopped, cooked, and drained
With a spatula, combine vegenaise and Dijon with other ingredients except potatoes. Mix the dressing well. Pour over cooked potatoes. Check for seasoning.