The last time I made deviled eggs for my husband (one of his favorite foods), I made them fancy and put smoked salmon and dill in them. And then he became violently ill for many hours. Today, as I was putting together the food for our Fourth of July lunch, I opted for plain deviled eggs, with only mayo and salt and pepper, to avoid all risks. But since it’s pretty hard for me to make plain anything, I decided to switch up the potato salad, one of my favorite side dishes to tinker with.
I got these tiny German Butterball potatoes at the farmers market a couple of weeks ago and they looked perfect for potato salad. I roasted them, because I always prefer roasted potatoes in potato salad. I had jalapenos and cilantro, so I went with a spicy flair. It went perfectly with our giant Hebrew National hot dogs with grilled onions and Bubbies pickles. Happy Fourth!
Spicy Lime Cilantro Potato Salad
1 1/2 pounds German Butterball potatoes
1/2 small sweet onion
1/2 jalapeno pepper
2 cloves of garlic
2 T. minced fresh cilantro
2 T. mayonnaise
Juice of one lime
Preheat oven to 400 degrees. Rinse potatoes and cut the larger ones so that all the pieces are the same size. Put potatoes in a cast iron pan (or whatever baking pan you have), drizzle with olive oil and sprinkle with salt and pepper. Place pan in the oven and roast for 30 minutes, until the potatoes are crispy on the outside and soft on the inside. Set aside to cool slightly.
Mince the onion, jalapeno pepper and garlic. Remove the seeds from the jalapeno pepper if you don’t want all of the heat from the pepper. Place the minced mixture in a bowl and add the cilantro, mayonnaise and lime juice. Add the cooled potatoes and toss to combine. Add salt and pepper to taste. Let potato salad chill in the refrigerator for at least one hour so that all the flavors will dance well together.
Makes 4 large servings.