The summer days are finally behind us but the cooler weather is still out of reach. I have so many travel plans ahead of me in the next three months and I am ready to get them going. We are coming up on our first anniversary and plan to spend it how we began it, in the Austin area. We married at Duchman Family Winery and through all of the thoughts and idea, we couldn’t imagine celebrating without a visit. October in Austin is beautiful. The weather is top notch and the city buzzes with so many events. November will include a very short trip to Alabama which I pray will provide me great fall weather followed by a Mitten visit a week later. I am so excited and want all of the plane rides in the world.
I can not believe nearly a year ago, we were counting down the days. It feels so unreal and it’s been quite the experience. Marriage is tough. I have learned more about myself and Caleb in the past year than I ever thought was possible. We are two completely different people now than we were in April 2013 on our first date. It’s incredible and it’s so special to be able to witness each others growth. So, let the second year begin and please give me a little bit of grace because it’s going to be an adventure. Mark my words.
I have never cared for potato salad. It’s never something that I run for at gatherings and I surely have never bought it. We have hosted a lot of friends for fajita night and after a few Fridays, I realized we needed to offer more than just protein and salsa. I began thinking about great sides that would please a lot of people and Caleb suggested potato salad when I asked him what most people have at cook outs. I ran with it and I am so happy I did. This potato salad has sold me along with three fajita Fridays. Initially, I opted for roasted sweet potatoes but after making it with red potatoes, I would never go back to the sweetness. Although, sweet potatoes were great, they just didn’t “wow” anyone.
This salad is perfect for an afternoon cookout, alongside fajitas or chicken, and perfect while in front of the game. I hope you find this salad as delicious as us!
Southwestern Potato Salad
Cooking time: 45 minutes
- 3/4 bag of red potatoes, washed
- 1 Red Bell Pepper, diced
- 1 Green Bell Pepper, diced
- 1 Poblano Pepper, diced
- 1/2 of a Red Onion, diced
- 1-2 Tablespoons of Cilantro, chopped
- 1 Batch of Smokey Southwestern Sauce
Smokey Southwestern Sauce:
- 1 batch of homemade mayo*
- 1/4 cup of Coconut milk
- 1 Tablesoon of Hot Sauce (such as Franks)
- 1 lime, juiced
- 1/2 Teaspoon of Smoked Paprika
- 1/2 Teaspoon Chipotle Chili Powder
- 1/4 Teaspoon Salt + additional to taste
- A dash of Pepper
*If making homemade mayonnaise, use lime in lieu of lemon juice for a zestier flavor.
- Bring a large pot to a boil and cook the potatoes until fork tender. Let cool and cut into bite sized pieces.
- By hand or blender, mix all ingredients of the Smokey Southwestern Sauce. Set aside.
- In a large bowl, combine the salad ingredients. Pour the sauce over the salad and slowly stir to incorporate.
- Transfer to your favorite serving dish and top with a sprinkle of fresh chopped cilantro.