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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