Southwestern Potato Salad with Chia Seeds Roasted Fingerlings and Poblano Aioli


This is a unique potato salad, infused with Southwestern flavors, inspired by my recent vacation to New Mexico and Arizona. I made blue corn tortillas as a base for a fun presentation in a martini glass. The potatoes are a medley of fingerlings roasted with Chia seeds, dressed in a spicy Poblano aioli and sprinkled with pickled Cipollini onions. The salad is topped with a fried quail egg, garnished with celery salt.

What you will need

1/2 cup red wine vinegar

1 dried chile de arbol

1/4 teaspoon salt

1 tablespoon agave syrup

2 Cipollini onions, chopped

1 large poblano pepper

1 clove garlic

1/4 teaspoon salt

1 egg yolk

1 tablespoon lemon juice

1/4 cup extra virgin olive oil

2 cups fingerling potatoes medley, sliced in small rounds and rounds cut in quarters (including Ruby Crescent, Russian Banana, French, and Purple Peruvian Fingerling Potatoes)

1 tablespoon corn oil

1/4 teaspoon salt

1 teaspoon oil

2 quail eggs

1 tablespoon celery seeds

1/2 tablespoon coarse sea salt

2/3 cup all-purpose flour

1/3 cup blue cornmeal flour

1/4 teaspoon salt

1/2 teaspoon baking powder

2 tablespoons shortening

1/4 cup hot water


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