Zesty Chipotle Potato Salad
I love using chipotle chiles in just about anything. The adobo sauce in the can has fantastic flavor and can be used to spice up any traditional meal. This potato salad will get noticed from the plain-jane varieties at the next BBQ!
Ingredients:
- 1.5 cups mayonnaise
- 1/4 cup dijon mustard
- 3 tablespoons fresh lime juice
- 3 tablespoons chipotle / adobo puree
- 1 large ripe tomato, seeded and diced
- 1/2 cup chopped cilantro leaves
- 4 scallions, chopped, (complete both white and green parts)
- 1 medium red onion, thinly sliced
- 1/2 teaspoon cayenne pepper
- 4-6 garlic cloves, finely chopped/minced
- Salt and freshly cracked pepper
- 16-20 New or Yukon Gold potatoes (about 4 -5 lbs) well-cooked, drained and cubed 1/2 inch thick
Combine all the ingredients (except the potatoes) in a medium bowl and season with salt and pepper (to taste) Place warm potatoes in a large bowl and pour the mixture over the potatoes. Mix well. Season again with salt and pepper to taste.
I love potato salad and this sounds delicious. This will on the menu on my next cookout.
I have some chipotle's in adobo sauce in my fridge from last nights dinner, guess I now know what I am making tonight!
sounds delish..I made something a few days ago that called for a small amount of chipotle's in adobo sauce, mixed in mayo to spread on tortilla shells ...it was so hot I about lost my breath...:-) I had to add more mayo to calm the fire down. are you serious that it takes 3 T in this recipe?
I made this today to go with our grilled chicken. What a wonderful complement - it made the meal! This one is going in our family's "Must make Again" file!!
great recipe Laura. made this yesterday with some wings for mothers day lunch. was really wonderful - husband is saying this is our "go to potato salad" from now on!
adding crisp bacon right before serving adds another layer of flavor - can't go wrong with this recipe!!
Hi Lana, I assure you this isn't a lot of chipotle for the amount of potato salad. I've never found it to be too hot. It's more of a smoky flavor - if you want to make sure that it's not hot at all - then just use the adobo sauce and make sure none of the peppers in the can make it into your potato salad! -Laura
Sounds delish, specially with Traci's suggestion of adding the bacon. I don't use mayo (egg sensitivity) so also sub olive oil in its place. Give it a try (of course, not 1.5 cups of olive oil!)
Tried this recipe tonight at a block party and got rave reviews! It is really yummy and a little spicy. Loved it! Thank you!
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