Ladies and Gentlemen. Today Ruth has opened the secret vault and let everyone in on her special Smokey Chicken and Potato Salad. Oh yes my friends this is a special occasion, no one has ever seen this recipe, and it is definitely a keeper.
~Ruth’s Smokey Chicken and Potato Salad~
Ingredients
- 4 Yukon Gold potatoes, ( about 2lb./1kg) ,peeled, cut in 1/2 ,and cooked in boiling water, until just done
- 1 sweet red pepper, chopped
- 2 stalks celery ,chopped
- 2 green onions ,sliced
- 2 apples , cored and chopped
- 1 lb or 1/2 kg cooked leftover chicken, chopped *
Dressing
- 3/4 cup (175mL) real mayonaise
- 1/3 cup ( 75 mL) lemon or lime juice
- 1/4 cup(50mL) fresh cilantro or parsley chopped
- 2 tbsp(25mL) minced chopotle peppers in adobo sauce (or more if you like the heat)
- 1/2 tsp(2mL) ground cumin
- 1/4 tsp(1mL) salt
- 1/4 tsp(1mL) ground black pepper
- 1/2 tsp(2mL) smoked paprika, or more to taste
- 2 tbsp (25mL) dijon mustard
Preparation
Chop the potatoes into 1 inch(2.5cm) cubes. Place in a large bowl. Add the peppers, onions, celery, chicken and apples to bowl.
Dressing
This is going to be mixed into the potato mixture. Whisk together the dressing ingredients, taste test.
Pour half of the dressing over potatoes and gently toss together , add more if you need to, otherwise you an save the rest of the dressing to put on at a later time , since the potatoes soak up the dressing , you may want to freshen it up the next day . If it lasts that long .
*I love using chicken from the previous night , cooked with a montreal spice. It gives the salad a great boost of flavor.
The dressing is a general guideline , and some people may like more mayo , some people may like it more smokey. So don’t be afraid to play with it and have fun. You could also add some bbq corn to it to dress it up with a little more color too . Let your imagination guide you .
Copyright © 2012
Ginger Smoothy and Otto Pilot 
OK, who is Ruth? Nice recipe and and the photo is great. I like the ingredients, especially the chipotle en adobo. I have a couple of questions/thoughts. First, have you ever tried potato salad with roasted potatoes instead of boiled? I find with boiling the potatoes you pick up extra water which doesn’t happen with roasted potatoes. But with roasted potatoes you have the skin. Sometimes I like the skin in my potato salad, other times not. The next thing is I make a pickled chipotle (Chipotle en Escabeche – http://remcooks.com/2012/01/23/pickled-chipotle-chiles/) that is sweet and tangy and am curious how it would go with this recipe. You would lose some of the cleanness of the tang from the lime or lemon but it delivers great smokey flavor. I may have to play with this and let you know the results.
You are absolutely right about the roasted potatoes, I usually don’t skin the potatoes, but thought that I should try and make things look as neat as possible while I’m still in the learning stages for my pictures. Do you use certain types of potatoes? You are so lucky to live where you do and have the availability of all of my favorite ingrendients. I think a red potato with the skin on it would be good . I can only find the peppers in small cans across the boarder in Mi., and I cannot find just the adobo sauce anywhere. I did however find some dried ones in Toronto. I think I may have to start ordering things online and having them shipped to me. I just looked at your recipe for the pickled chipotle, and it looks awsome. I really want to make some and jar it up. I think they would be perfect with this sort of recipe , now you have me thinking of more variations. My head is spinning with ideas now. Thanks.
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