On last night’s dinner menu was a simple favorite around these parts, my Portuguese Garlic Nailed Steak Sandwich. Typically, I serve this steak sandwich with a side of fries. Frankly, we are suffering from French-Fry Burnout. On Sunday, the Green Bay Packers took the field. Naturally, that meant grilling up our Go Pack favorite, Bratwurst in Beer with Grilled Onions. Imagine my surprise when Hubby, a real stickler for good luck traditions, suggested we have what was left of my Three-Day Old Fashion Boston Baked Beans that I had made for a Labor Day Pot Luck at the family farm rather than the usual French Fries. Those beans with the Brats – we may have hit on a new Packer traditions.
The Steak Sandwiches weren’t even on the original menu plan. I was actually planning to try a new recipe that I had picked up over at Delish for Grilled Kielbasa Dogs with Chili-Lime Potato Salad. I’m not sure just where in the planning stages we went from Kielbasa Dogs to Steak Sandwiches. I think it might have been when I realized dining on Kielbasa on the heels of Brat-Pack Sunday was just not acceptable. When I plan out our weekly menus, I like to give as much variety as possible. No two chicken dishes are served back to back. Chicken on Sunday, beef on Monday, Pork on Tuesday – variety. Mexican one night, Chinese the next. While Bratwurst and Kielbasa are not the same thing, they are in the same “family” so to speak. Obviously something had to give. Just as obvious, it wasn’t going to be the Bratwurst. Steak sandwiches came to mind. Monday night football, dinner had to be something my guys could wolf down while watching the game. (As it turned out, the guys didn’t watch the game. Sunday’s NASCAR race had been canceled due to weather, and ran on Monday instead. Hubby recorded the race and that was their sports fix of the evening). Regardless of what was blaring at us from the Boob-Tube, Kielbasa was out, steak was in. Just because I was dumping the Kielbasa didn’t mean we needed to skip the potato salad.
My recipe isn’t exactly the same as the one found on Delish. Maybe it was me, but right out of the gate the amount of Chipotle Seasoning in the original seemed too much. Chipotle is a strong flavor and can easily dominate the landscape of just about any dish if you aren’t careful. So I reduced the amount of spice but kept everything else the same. I gave the dressing a quick taste before pouring it over my potatoes. Wow! Talk about strong flavors. The Chipotle and the lime were screaming at each other, and that wasn’t good. (I’m not saying the original recipe was bad, but for my family it wasn’t the right combination and I knew my guys would not like it). Some doctoring to suit our taste would need to be done. First I wanted a dressing that was thicker, creamier, more in keeping with traditional mayonnaise based potato salads. Still, it needed more tweaking. What goes good with spicy foods to take the heat off and still give a little something-something? Sour Cream of course. The original recipe had nice color since the bits of lime did not disappear into the creamy dressing. What could I do to give that same contrast in color? Green onions to the coloring rescue. The end result was a strongly flavored potato salad with the creamy goodness of a traditional salad. Yeah, I was satisfied. More importantly, my guys enjoyed the salad.
Creamy Chipotle-Lime Potato Salad
1 ½ lb Red Potatoes, new (small)
1 lime, zested and juiced
½ Teaspoon Chipotle Chile Powder
2 tablespoon Olive Oil
3 tablespoons Mayonnaise
1 tablespoon Sour Cream
Salt and Pepper To Taste
3 Green Onions, tops only for garnish
Wash potatoes and cut in half. Place in a large pot of water, seasoned with kosher salt.
Bring to a boil. Reduce heat and let simmer 10 minutes. Once potatoes are fork tender, drain and set aside to cool to the touch.
Zest lime into a 1-cup measuring glass. (This will give you “whipping” room). Place zested lime in the microwave for about 10 seconds to get the juices moving. Cut lime in half and squeeze all the juice into the measuring cup with the zest.
Add Chipotle Chile Powder.
Using a small submersible powdered whip (mine is batter operated), whip seasoned lime juice.
Slowly, in a steady stream, add olive oil while continually whipping. The mixture will begin to thicken.
Add mayonnaise, one tablespoon at a time while continuing to whip thoroughly between additions.
After the second tablespoon of mayonnaise has been incorporated into the dressing, add a tablespoon of sour cream.
Whip until smooth. Add final tablespoon of mayonnaise and whip until smooth. Taste and adjust as necessary (more mayo or seasoning – whatever your taste buds tell you). Set aside.
Cut each potato half into bite-size quarters. Place in a large bowl.
Pour dressing over potatoes and toss gently to blend. Taste and adjust seasoning with salt and pepper as needed.
Chop tops of green onions and sprinkle atop salad. Chill until ready to serve.