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Beef & Potato Salad with Smoky Chipotle

March/April 2010

Your rating: None Average: 4.2 (49 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

9 Reviews for Beef & Potato Salad with Smoky Chipotle

10/01/2013
Anonymous

I chose this recipe because nutritionally it met everything I was looking for and it sounded tasty. I boiled my potatoes just slightly too long and next time I'll cut back on the cooking time to ensure they don't get too soft. The flavor is pretty decent. I think that fresh squeezed lime juice / salt & pepper is a must. I will definitely make this again.

Comments
04/15/2013
Anonymous

I sauteed the onion with a green and yellow pepper, kind of like fajitas. Tore up bits of tortilla. Then I squeezed lime over the meat and added salt and pepper. Also doubled the chipotle.

Comments
04/25/2012
Anonymous
A good start...

I liked the ideas in this dish, but I switched this up by using chicken instead of beef and sweet potatoes instead of regular potatoes. I boiled and shredded the chicken, which took about 1/2 the time as the beef. Used about 4-5 tbsp of the chipotle instead of 3. Served it with shredded romaine and corn tortillas - it was a hit!

Comments
10/14/2010
Anonymous

Lime is definitely the answer to bring this dish to life.

Anonymous

Comments
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?

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