Tex-Mex Potato Salad

Serves 4

5 large russet potatoes

½ medium yellow onion (chopped)

1 green onion (finely sliced)

1 cup grated mild cheddar cheese

¼ cup sliced black olives

2 tablespoons finely chopped fresh cilantro

2 tablespoons diced roasted green chilies

3 tablespoons mayonnaise

3 tablespoons extra virgin olive oil

1 teaspoon Dijon mustard

1 tablespoon lime juice

1 teaspoon apple cider vinegar

1 clove garlic (minced)

¼ teaspoon cayenne pepper

¼ teaspoon paprika

½ teaspoon crushed red pepper flakes

1 tablespoon red pepper sauce (Tabasco)

1 tablespoon salt

Salt and pepper (to taste)

 

1. Place potatoes in a pot or large saucepan. Completely cover with water. Add salt. Bring to a boil. Reduce heat and simmer until tender. Drain. Allow to cool.
2. Peel and dice potatoes. Place in a large bowl. Add yellow onion, green onion, cheese, and olives. Toss gently.
3. In a small bowl, whisk together mayonnaise, olive oil, mustard, cilantro, green chilies, lime juice, vinegar, garlic, cayenne, paprika, red pepper flakes, and red pepper sauce. Add salt and pepper to taste.
4. Pour dressing over potato mixture. Gently toss well to combine. Serve at room temperature or chilled.