Pasilla Cilantro Spicy Potato Salad

Disclosure: This post is sponsored by Society Culinaria on behalf of The Idaho Potato Commission. The recipe and opinions are 100% my own.

A wonderful latin twist on the traditional potato salad.

Even though we are experiencing June gloom here in California… the truth is 4th of July is creeping up on us. Which in my world means lots of parties and family gatherings sprinkled with friends and food. But we couldn’t have a gathering without POTATO SALAD, now could we? I decided to get a jump start on my summer holiday menu, and didn’t want to make the same expected potato salad that always shows up to the party, so I mixed it up a bit and added some FLAVOR to that equation.

At first I was unsure if I should boil or bake my Yukon gold Idaho potatoes, but quickly thought better of the situation and fancied a roasted potato salad. I shared the finished dish with a few loved ones and to say they were pleased as punch would be an understatement. I’m glad I decided to shake things up a little in the potato salad world… now my family has a new dish to salivate over. #SummerOfThePotatoSalad

How do you make summer potato salad?

The key ingredients to spicy potato salad.

Ingredients for Pasilla Cilantro Spicy Potato Salad:

  • 3 – pounds Yukon Gold Idaho Potatoes ( cut into 2 inch pieces)
  • 1 – tablespoon olive oil
  • 1 – cup roasted corn kernels
  • 1 – bunch green onion (thinly sliced)
  • 2 – cloves garlic
  • 1 1/2 – cups cilantro leaves
  • 1 – pasilla chile (stem and seeds removed)
  • 1 – cup sour cream
  • 1/4 – pepitas
  • 1/2 – cup crumbled cotija cheese
  • Salt and pepper

Directions:

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Wash and dry potatoes, then cut them into 2 inch cubes.
  3. Place in a large bowl and drizzle olive oil over potato cubes. Mix to coat all potatoes. Sprinkle with salt and pepper to taste.
  4. Remove potato cubes from bowl and place on a baking sheet. Yukon gold Idaho potatoes drizzled with olive oil and ready to be baked.
  5. Bake potatoes for 40 minutes, turning at the halfway mark (20 minutes in).
  6. Remove from oven and allow to cool for 10 minutes.
  7. Place potatoes back in a bowl and mix in corn kernels and green onion. Set to the side.
  8. Add garlic cloves, cilantro, pasilla chile, and sour cream to a blender. Blend until the mixture becomes smooth.
  9. Place potato mixture on a serving plate, then pour sour cream/cilantro mixture over the top.
  10. Sprinkle pepitas, and cotija over the sauce.
  11. Salt and pepper to taste.
  12. Enjoy! spicy potato salad made with yukon gold Idaho potatoes
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