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Beef and Potato Salad with Smoky Chipotle

  • 6servings
  • 85minutes
  • 245calories

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Source: ca.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B3, B6, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 ounce(s) stew beef (preferably from the chuck) , cut into 1-inch cubes

  2. 2 clove(s) garlic , chopped

  3. 1 teaspoon(s) salt

  4. 3 medium boiling potatoes , peeled and cut into roughly 1/2-inch pieces

  5. 3 tablespoon(s) cider vinegar

  6. 1 small red onion , cut into 1/4-inch pieces

  7. 3 tablespoon(s) extra-virgin olive oil

  8. 2 tablespoon(s) finely chopped canned chipotle chile in adobo sauce (see Tips & Techniques)

  9. 1 ripe medium avocado , cut into 1/4-inch pieces

Instructions Jump to Ingredients ↑

  1. Bring 1 quart water to a boil in a medium saucepan. Add beef, garlic, and salt. When the water returns to a boil, reduce the heat to medium-low. Skim off the foam that rises during the first few minutes of simmering. Partially cover and simmer until the meat is fall-apart tender, about 1 hour. Remove the meat to a plate with a slotted spoon; let cool.

  2. Add potatoes to the meat broth (if there isn't enough to cover them, add water) and simmer over medium heat until tender, 13 to 15 minutes. Scoop the potatoes into a medium bowl with a slotted spoon. Sprinkle with vinegar.

  3. Coarsely shred the beef and stir it into the potatoes, along with onion, oil, and chipotle to taste. Let cool to room temperature. Stir in avocado just before serving.

  4. Exchanges: 1 starch, 1 1/2 lean meat, 2 fat. Carbohydrate Servings: 1. Nutrition Bonus: Zinc (21% daily value).

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