Follow these steps for perfect results
sweet potato
baked & cooled
red potatoes
small
yukon gold potatoes
small
purple potatoes
small
cumin seed
toasted
serrano chili
seeded & finely diced
poblano chile
roasted, peeled & diced
red onion
finely diced
silken tofu
garlic
peeled and quartered
extra virgin olive oil
lime juice
fresh
adobo sauce
salt
to taste
cherry tomatoes
halved
parsley
chopped
cilantro
chopped
Cook purple potatoes in a pot until tender (about 15 min).
Cook red potatoes in a separate pot until tender (about 15 min).
Drain both potato types well, do not peel, and keep warm.
Toast the cumin seeds in a skillet for about 3 minutes.
Place the toasted cumin in a large bowl with the diced serrano chili and diced red onion.
Add the roasted, peeled, and diced poblano chile to the bowl.
Combine the silken tofu, garlic cloves, extra virgin olive oil, fresh lime juice, and adobo sauce in a food processor until smooth to create the dressing.
Add the dressing to the bowl with the potatoes and vegetables.
Slice the cooked potatoes and add them to the dressing in the bowl.
Add salt to taste.
Toss lightly.
Add chopped sweet potato and halved cherry tomatoes.
Toss lightly again.
Garnish with parsley and cilantro.
Serve warm or refrigerate for several hours before serving.
Expert advice for the best results
For a smokier flavor, grill the potatoes before dicing.
Adjust the amount of chili peppers to your spice preference.
Add corn kernels for extra sweetness and texture.
Everything you need to know before you start
20 minutes
Can be made a day ahead.
Serve in a colorful bowl, garnished with extra cilantro and parsley.
Serve as a side dish with grilled chicken or fish.
Serve at a potluck or barbecue.
Its crisp acidity complements the creamy salad.
Discover the story behind this recipe
Popular at barbecues and gatherings.
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