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Chipotle Potato Salad
Serves 4 |
This potato salad has a nice kick of spice.
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|4 russet potatoes, peeled and thinly sliced |
|2 chipotle peppers in adobo sauce, chopped up, 2 tablespoons saucereserved |
|3 tablespoons orange marmalade |
|3 tablespoons orange juice |
|3 tablespoons red wine vinegar |
|3 tablespoons extra-virgin olive oil |
|1 red onion, chopped |
|2 tablespoons chopped cilantro leaves |
|2 sprigs fresh oregano, finely chopped |
| Salt, to taste |
| Ground black pepper, to taste |
- Place potatoes in a pot and cover with water. Bring water to a boil and season liberally with salt. Cook the potatoes for about 9 minutes, until tender. Drain the potatoes and set aside.
- Combine chipotles, sauce, marmalade, juice, vinegar in a bowl then whisk in the extra-virgin olive oil.
- Toss potatoes with dressing while still warm. Toss with chopped onions cilantro and oregano. Season with salt and pepper to taste and enjoy!
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