Potato salad featuring gribiche, a classic French sauce, takes a Southwestern spin with jalapeño and lime.

  • 3 pounds Yukon Gold, new, or red potatoes, washed and diced
  • Salt and pepper, to taste
  • 6 eggs
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh lime juice
  • ½ cup sour cream or crème fraîche
  • 8 scallions, trimmed and sliced
  • 1–2 jalapeños, seeded and finely chopped
  • 2 fire-roasted poblano peppers, seeded and finely chopped
  • ½ cup cilantro leaves, finely chopped

Makes 6–8 servings

1. Place potatoes in a pot, add water until they are covered by at least one inch, and add a generous pinch of salt. Bring to a simmer over medium heat and cook until they are tender when pierced with a knife. Be careful to not overcook. Drain the cooked potatoes and transfer to a large sheet pan to cool to room temperature.

2. Place eggs in a pot with enough cold water to cover by one inch. Bring to a boil, turn off heat, and cover for 10 minutes. Transfer cooked eggs to a bowl of ice water until cool, and peel.

3. Separate the cooked egg yolks and egg whites. Place the yolks in a large mixing bowl; dice the whites and reserve.

4. Mash the egg yolks with a whisk or fork, and stir in the Dijon, fresh lime juice, sour cream, and salt and pepper to taste. Mix until it’s a smooth consistency. Add the cooled potatoes, reserved egg whites, scallions, jalapeño, poblanos, and cilantro. Fold everything together and taste, adding salt and pepper as needed. Store in an airtight container in the fridge for up to 4 days.

This recipe originally appeared in "Mad About You" by Marianne Sundquist.