Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, smokey ancho chile potato salad. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Smokey Ancho Chile Potato Salad is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Smokey Ancho Chile Potato Salad is something that I’ve loved my whole life.

Char poblanos over gas flame or grill until blackened on all sides. Peel and chop poblanos (should have approximately ½ cup) and set aside. Smokey Ancho Chile Potato Salad Sweet and Smokey.

To get started with this particular recipe, we have to first prepare a few components. You can have smokey ancho chile potato salad using 15 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Smokey Ancho Chile Potato Salad:

1. Take 5 lb red potatoes; cut in bite size pieces
2. Take 3 tbsp ancho chile powder
3. Make ready 2 tbsp vegetable oil
4. Prepare 1 cup mayonnaise
5. Make ready 1 packages maple bacon; cooked and diced
6. Take 2 tbsp apple cider vinegar
7. Take 2 tbsp brown sugar
8. Prepare 2 tbsp smoked paprika
9. Take 1 tbsp garlic powder
10. Prepare 2 tsp liquid smoke
11. Make ready 3 stalks celery; medium dice
12. Make ready 1 yellow bell pepper; medium dice
13. Take 1 red onion; medium dice
14. Prepare 1 bundle scallions; medium slice
15. Make ready 1 salt and pepper

Winter Greens And Wild Rice Salad Grilled Yams And Lime Ancho Vinaigrette. Tonight's hearty quesadillas pair the chiles' signature fl avor with creamy sweet potato, roasted with smoky Mexican-inspired spices like ancho chile powder, paprika and cumin. Our side salad of peppery arugula, cool avocado and tangy quick-pickled shallot. Melt the butter in a large saucepan over medium heat.

Steps to make Smokey Ancho Chile Potato Salad:

1. Toss potatoes with oil, ancho chile powder, salt, and pepper. Roast at 400° for approximately 25 minutes or until potatoes are caramelized and fork tender. Cool potatoes.
2. Heat one tablespoon of vegetable oil in a large saute pan. Sweat veggies with a pinch of salt. Cool veggies.
3. Combine mayonnaise, vinegar, liquid smoke, veggies, bacon, scallions, and remaining dry ingredients. Season with salt and pepper.

The creamy but light dressing for this salad is a cinch to make and ties everything together. Lime juice and mayonnaise provide the base for the dressing, and get whisked with garlic, smoked paprika and ancho chile powder for flavor. Heat the oil in a large pot over medium heat. In parts of the Southwest, green chiles, with their pleasant zing, are a beloved addition in any number of dishes. Tonight's hearty quesadillas pair the chiles' signature flavor with creamy sweet potato, roasted with smoky Mexican-inspired spices like ancho chile powder, paprika and cumin.

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