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Mexican Inspired Crispy Potato Salad

Smoky, spicy, and fruity perfection-this crispy smashed potato salad will not disappoint!

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Potato Type: PetiteReds
Cuisine: AmericanMexican
Prep Method: BakedBoiled


Side DishMain Dish

Prep Time

28 Mins

Cook Time

70 Mins


Serves 4


Smoky, spicy, and fruity perfection-this crispy smashed potato salad will not disappoint!



Mole Rojo

  • 6 Dried Guajillo Chilis (90g), deseeded, toasted, and rehydrated in hot water
  • 1/4 C (50g) Water, reserved from the rehydrated chilies
  • 1/4 C (35g) Almonds, toasted
  • 15-oz can (268g) Fire Roasted Tomatoes, drained
  • 1/3 C (83g) Golden Raisins, rehydrated in hot water and subsequently drained
  • 3 ounces Tomato Paste
  • 2 tsp (5g) Cumin, ground
  • 1/2 tsp (3g) Cinnamon
  • 2 cloves (10g) of Garlic
  • 2 Limes, juiced
  • 2 tbsp (30mL) Olive Oil
  • 2 tbsp (30g) Honey
  • 1 1/2 tsp (8g) Salt
  • 1/2 tsp (3g) Liquid Smoke, optional

Chili Lime Spiced Pepitas

  • 1 1/2 tbsp (21g) Chili Lime Spice
  • 2 tsp (10mL) Neutral Oil
  • 3/4 C (255g) Pepitas (Pumpkin Seeds)

Garlic Lime Shrimp

  • 1 1/2 C (12oz) Shrimp, deveined with tails removed
  • 1 tbsp (15mL) Olive Oil
  • 2 tsp (10mL) Lime Juice
  • 1/2 tsp (3g) Lime Zest
  • 2 cloves of Garlic, minced
  • 1 tsp (5g) Chili Lime Seasoning

Potato Salad

  • 1 lb. Petite Red Potatoes, boiled, baked, and smashed
  • Water, As Needed
  • 1 tbsp (15mL) Olive Oil
  • 1/4 tsp (2g) Salt
  • 1/4 tsp (2g) Black Pepper
  • 1 whole Avocado, diced
  • 1/4 C (40g) Red Onion, thinly sliced (can run under cold water briefly to eliminate some bite)
  • 1/4 C (28g) Cotija Cheese, crumbled
  • 3 tbsp (9g) fresh Cilantro, chopped
  • Drizzle of Hot Sauce- optional


  1. Prepare the guajillo chilies by cutting off the stems and removing the seeds. In a medium sauté pan, lightly toast the guajillo chilies until fragrant. Remove from heat and add the chilies to a bowl. Cover the chilies with hot water for 10 minutes to rehydrate.
  2. In a large bowl, whisk together the lime juice, lime zest, minced garlic, and chili lime seasoning for the shrimp marinade. Add the uncooked shrimp to the marinade and toss to coat. Cover with plastic wrap and refrigerate for 30 minutes.
    In a medium size pot, add your scrubbed petite red potatoes and cover with cold water. Bring the pot to a boil and simmer for 20 minutes, or until the potatoes are fork tender.
  3. Preheat oven to 400 degrees F. Drain the potatoes thoroughly. On a well oiled baking sheet, spread the drained petites out evenly. Smash each petite red potato with a heavy bottomed glass. Brush each flattened potato with olive oil and season with salt and pepper. Bake for 35-40 minutes or until crispy.
    While the potatoes are crisping in the oven, prepare the mole rojo sauce. In a high speed blender add the rehydrated guajillo chilies, the 1/4C of water reserved from the rehydration, almonds, fire roasted tomatoes, golden raisins, tomato paste, cumin, cinnamon, garlic, garlic, lime juice, olive oil, honey, salt, and hot sauce. Blend on high until a uniformly smooth texture is achieved. More of the reserved water can be added to adjust consistency if necessary.
  4. Preheat the oven to 375 degrees F, dropping the temperature a bit. In a small bowl, combine the pepitas with the neutral oil. Add the chili lime spice and toss so that the pepitas are thoroughly coated. Spread onto a parchment lined baking sheet and bake for 10 minutes, until the spice adheres to the pepitas.
  5. In a large pan over medium heat, add the marinated shrimp. Cook until the shrimp are pink and opaque. Remove from heat.
  6. Using a cutting board, prepare the other inclusions for the potato salad by chopping the avocado, slicing the red onions, crumbling the cotija, and chopping the cilantro.
  7. To plate, toss the crispy potatoes with the mole roja in a large bowl. Add the shrimp, chili lime pepitas, avocado, red onion, cotija, and fresh cilantro. Drizzle hot sauce over the top for some extra heat. Serve immediately and enjoy!


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