Adirondack Blue Potato Salad - Skirt in the Kitchen

Adirondack Blue Potato Salad ~

~ Skirt in the Kitchen ~

Cover cleaned Adirondack potatoes with barely enough cold water to submerge with lots of salt added to bring to a boil for tenderness, tested by a fork prick. When fork-tender, drain and let them cool. You may wish to peel them now, or hours later when taken out of the ‘frig, chilled completely, but do not make these potatoes into salad while potatoes are warm.

I used 2 1/2 pounds Adirondack potatoes for a medium serving bowl of potato salad. These are standard size, not fingerling potatoes. You can find blue potatoes in fingerling-size; they are fun to cook with, as well. Keep the peeling on the cucumber, sliced (for crunch), culminating a variety of textures as well as flavors. You don’t have to remove the seeds. There are no specific measurements for this dish– base it on your preference level of heat from the peppers and favorable vegetables, relish and sauces added for your likeness…

Cut cactus strips and roasted red bell pepper; also add mustard seed and finely chopped purple onion to potatoes.

Bite-size cut cucumber onto potatoes.

Do not drain the can of green chiles, 4.5 ounces; add. Also add sweet pickle relish to give it a ying-yang effect.

Add La Costena chipotle peppers in adobo sauce. Finely chop them; I put in 3. If you don’t like spicy food, try 1/2 of a pepper– you can add more in the end when you taste for final result to see what you’d like to increase more of for your potato salad.