Potato Salad With Green Chilis and Cheddar
In honor of Wheatsville’s 46th birthday and the arrival of spring,I am sharing a throwback recipe. This potato salad was a big seller back in the old days of the Guadalupe deli, when we still had our full-service deli case. It’s easy to make and a total crowd-pleaser! Whip up a batch for your first spring barbecue and watch it fly!
SALAD:
5 pounds Yukon Gold potatoes
2 tbl salt
1 1/2 pounds shredded cheddar or pepper jack cheese
1 1/2 cup sliced green onions
4 oz. can Hatch green chilies, drained
DRESSING:
16 oz. sour cream
1/2 cup neutral oil
1/4 cup freshly squeezed lime juice
1 1/2 tsp salt
1 1/2 tsp black pepper
1 tsp. cumin
DIRECTIONS:
Scrub potatoes and add to a large pot. Cover with water by about 1 inch and add salt. Bring to a boil, then reduce to a simmer and cook until potatoes are just tender when pierced with a fork. Depending on the size of the potatoes,
this could take from 10 to 30 minutes.
Drain potatoes and allow to cool.
Once potatoes are cool, dice potatoes into 1 inch chunks and add to large bowl, Add cheddar, green onions, and drained chilies. Whisk all dressing ingredients
together and pour over other ingredients. Mix well and enjoy. This salad holds up
well for several days in
the refrigerator.