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Beef & Potato Salad with Smoky Chipotle

March/April 2010

Your rating: None Average: 4.2 (50 votes)

In central Mexico, this salad is a standard—served as an appetizer, main dish or taco filling. Serve it with lime wedges, warm tortillas or tortilla chips. (Recipe from Fiesta at Rick’s by Rick Bayless; W.W. Norton and Company, July 2010.)



READER'S COMMENT:
"Lime is definitely the answer to bring this dish to life. Anonymous "
Beef & Potato Salad with Smoky Chipotle Recipe

10 Reviews for Beef & Potato Salad with Smoky Chipotle

09/04/2010

I thought this was just okay. It had the smokiness of the chipotles, but it was just missing some zing....even with lo-fat sour cream and salsa, it was just lacking something.....any ideas?

Comments
03/15/2010
Anonymous

Easy and delicious. Our local grocery store makes home made flour tortillas, which were still warm when we folded this mixture into them with a dollop of low fat sour cream. YUMMMMM

Comments
03/08/2010

This was excellent! I am just mad at myself for not doubling the recipe for more leftovers! It was also very easy to make.

Comments
03/05/2010

This was delicious and even better the next day--worth doubling the recipe. I served with corn tortillas, chopped romaine, sliced radishes, and chipotle salsa. Would also be great as a burrito.

Comments
02/24/2010
Anonymous

This was great served warm in corn tortillas - with a squeeze of lime, some fresh cilantro, and red bell peppers.

I also skipped the olive oil on accident, but it turned out great anyway.

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