Disclosure: This post is sponsored by Farmer John. The recipe and opinions are my own.
It’s hard to know how my parents exactly influenced me, especially in adulthood. But this I know for sure. My mom and dad attended many weekend afternoon fundraisers in Pico Rivera called “tardeadas.” Tardeadas are an afternoon spent with good friends laughing, dancing, drinking and of course, eating. They’re a bit more formal than the traditiional “carne asada” BBQ.
Their influence of being active on the weekends definitely carried over to me as an adult. I have to say, some of the best times in my life have been celebrating a baptism or someone’s birthday with good friends while we are eating, drinking, belting out to mariachi music, and eventually dancing in the patio. Heck, who doesn’t enjoy a #SundayFunday now and then?! The afternoon menu typically includes carne asada or grilled chicken, homemade frijoles, Mexican rice, fresh salsa and guacamole, and a number of side salads.
Why am I talking about tardeadas? Well, it was a recent afternoon affair that inspired this new chipotle potato salad recipe. As I was grocery shopping racking my brain on what to make as a side dish, I thought about the ingredients I had at home. Farmer John gave us coupons for smoked hot links to work with for our blog. This was perfect! I love how an ingredient will lead you into a new, creative direction in the kitchen. From that point, the flavor profile for the potato salad all came together nicely. I definitely wanted heat in my salad and understood the marriage between chipotle peppers and mayonnaise always seemed to work. I also knew that the smoked hot links could stand up bravely to the boldness of the chipotle mayo.
Just like that I did the old “Sausage Switcheroo” by adding Farmer John Smoked Sausage to create this delicious and hearty potato salad.
We loved it and hope you do, too. For more sausage switcheroo recipes and meal inspirations, visit FarmerJohn.com/recipes.
Potato Salad with Grilled Louisiana Hot Links
Prep time: 20 minutes
Cook time: 40 minutes
2 pounds red potatoes, washed, cubed
3 Farmer John Louisiana Hot Links
¼ cup diced red onion
¼ cup corn kernels
¼ cup green olive, pimento, and caper mixture
1 bunch of fresh cilantro, roughly chopped
2 celery stalks, small dice
¼ teaspoon celery seed
½ cup Mexican crema
1 teaspoon crushed black pepper
1 cup mayonnaise
3 whole (canned) chipotle peppers, diced, plus 1 tablespoon chipotle adobo
Place potatoes in a large pot and cover with water. Allow to boil, cooking until the potatoes are cooked through, about 20 minutes. Drain well and cool completely.
On a stove top grill, cook the Farmer John Louisiana Hot Links for about 10 minutes, turning frequently. Remove from heat and allow sausage to cool.
In a large bowl, combine potatoes, onion, corn, olive mixture, cilantro and celery.
In a small bowl, whisk together remaining ingredients. Pour over potato mixture, tossing gently to coat. Cover and refrigerate.
Chop the hot links and add the meat to the potato salad mixture, gently tossing to incorporate.