Chipotle Potato Salad
Elevate your next barbecue or picnic with this bold and smoky Chipotle Potato Salad, a zesty upgrade to the traditional classic! Made with tender Yukon Gold potatoes, a creamy dressing infused with smoky chipotle peppers in adobo sauce, fresh lime juice, and a touch of honey, this salad balances heat, tang, and subtle sweetness beautifully. Complemented by vibrant green onions, fragrant cilantro, and optional crispy bacon for an irresistible crunch, this dish is exploding with flavor in every bite. Perfect for summer gatherings or as a side dish for grilled favorites, this easy-to-make potato salad is ready in just 35 minutes but tastes even better after an hour in the fridge, allowing the bold flavors to meld together. Whether you're hosting friends or looking for a way to spice up weeknight dinners, this chipotle potato salad is sure to be a crowd-pleaser!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 2 lbs Yukon Gold potatoes
- 0.5 cup Mayonnaise
- 0.25 cup Sour cream
- 2 pieces Chipotle peppers in adobo sauce
- 1 tbsp Adobo sauce
- 2 tbsp Fresh lime juice
- 1 tsp Honey
- 3 stalks Green onions, thinly sliced
- 0.25 cup Cilantro, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 4 slices Cooked bacon, crumbled (optional)
Instructions
Wash and peel the Yukon Gold potatoes. Cut them into bite-sized pieces, about 1-inch cubes.
Place the potatoes into a large pot and cover with cold, salted water. Bring the water to a boil over medium-high heat.
Reduce the heat to medium and simmer the potatoes for 10-12 minutes, or until they are fork-tender. Be careful not to overcook them.
Drain the potatoes and transfer them to a large mixing bowl. Allow them to cool slightly while preparing the dressing.
In a blender or food processor, combine the mayonnaise, sour cream, chipotle peppers, adobo sauce, lime juice, and honey. Blend until smooth and creamy.
Pour the chipotle dressing over the cooled potatoes and gently toss to coat.
Add the sliced green onions, chopped cilantro, salt, and black pepper. Mix gently to combine.
If using, fold in the crumbled bacon for added flavor and texture.
Cover and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.
Before serving, taste and adjust seasoning if needed. Garnish with additional cilantro or green onions if desired.
Nutrition Facts
Calories |
294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 638 mg | 28% | |
| Total Carbohydrate | 26.4 g | 10% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 3.1 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 639 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
