SIDE DISHES / SALADS
Total time: 2 hrs, 21 mins
Prep time:15 mins, plus 2 hrs for chilling
Cook time:6 mins
INGREDIENTS
- 3 pounds red potatoes
- 1 cup mayonnaise
- 2 Tbsp Dijon mustard
- 2 Tbsp lime juice
- 1 ½ tsp seasoned salt
- ½ tsp cumin
- ½ tsp paprika
- 2 cups shredded cheddar cheese
- ½ cup each red and green bell pepper, diced
- ½ cup celery, diced
- ⅓ cup plus 1 Tbsp green onions, finely chopped (divided)
- 3 Tbsp fresh cilantro, chopped
DIRECTIONS
- Cut potatoes into 1-inch cubes. Do not peel. Place them in a large pot, and add enough water to cover completely. Bring to a boil.
- Boil for approximately 6 minutes. Test one piece with a fork. The potatoes should be tender yet firm. Continue boiling until desired texture is achieved. Drain and rinse under cold water.
- In a small mixing bowl, whisk together the mayonnaise, mustard, lime juice, seasoned salt, cumin, and paprika.
- In a large mixing bowl, combine potatoes, cheese, peppers, celery, ⅓ cup green onions, and cilantro. Mix well.
- Pour mayonnaise mixture over potatoes and mix to combine.
- Transfer to your 2.5-quart temp-tations® figural baker and garnish with green onions. Chill for at least two hours before serving.