Potato Salad 3 Ways!

Von Chef Jean-Pierre · 45 Min.

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Zubereitung

1. Shred the lettuce and put it in a serving bowl.
2. Mix the finely chopped red onion, diced tomatoes, chopped cilantro, salt, pepper, a drizzle of olive oil and fresh lime juice in another bowl. Set aside.
3. Pit the avocados, season with salt, pepper and a squeeze of lime, then mash with a fork and set aside.
4. Mix the mayo, sriracha and 2 to 3 tablespoons of water. Transfer to a squeeze bottle if you like.
5. Blend the cilantro, cashews, salt, the juice of one lime and about 1/3 cup water on high until liquid. Transfer to a squeeze bottle if you like.
6. Rinse and drain the rice 2 to 3 times, then set aside.
7. Finely chop the garlic and onion. Deseed and finely chop the jalapeño. Dice the tomatoes.
8. Heat the oil in a medium saucepan over medium heat. Add the onion and jalapeño and sauté for 5 to 7 minutes. Add the garlic and sauté for a couple of minutes.
9. Stir in the smoked paprika, sweet paprika, oregano and salt. Add the tomatoes and cook for a few minutes.
10. Add the rice, stir, then add the water and raise the heat to medium-high.
11. When the water bubbles, lower the heat to medium-low. Cover and cook for 15 minutes. Turn off the heat and let it steam, covered, for 10 more minutes.

Zusammengefasst aus dem Video von Chef Jean-Pierre. Schau es dir für die Details an.

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