Holy Chipotle Potato Salad
Get ready to ignite your taste buds with Holy Chipotle Potato Salad—a bold and creamy twist on a classic favorite! This smoky, spicy side dish features tender Yukon Gold potatoes tossed in a sensational chipotle-adobo dressing made with a blend of mayonnaise, Greek yogurt, and fresh lime juice. Finely chopped red onion, crisp celery, and zesty cilantro bring texture and freshness, while the heat of chipotle peppers adds an irresistible kick. Perfectly balanced with tangy undertones and a garnish of smoky paprika, this vibrant salad pairs beautifully with summer barbecues, potlucks, or any occasion that calls for bold flavors. Ready in just over 30 minutes and bursting with smoky-spicy goodness, this Holy Chipotle Potato Salad is destined to be the star of your table!
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 tablespoon Salt
- 0.75 cup Mayonnaise
- 0.25 cup Greek yogurt
- 2 pieces Chipotle peppers in adobo sauce
- 1 tablespoon Adobo sauce (from chipotle can)
- 2 tablespoons Lime juice
- 2 pieces Garlic cloves, minced
- 0.5 cup Red onion, finely chopped
- 0.5 cup Celery, diced
- 0.25 cup Fresh cilantro, chopped
- 0.25 cup Green onions, sliced
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Optional: smoked paprika (for garnish)
Instructions
Wash and peel the Yukon Gold potatoes, then cut them into bite-sized chunks (about 1-inch pieces).
Place the potato chunks in a large pot and cover with cold water. Add 1 tablespoon of salt to the water and bring to a boil over medium-high heat.
Once the water is boiling, reduce the heat to a simmer and cook the potatoes until they are fork-tender, about 12-15 minutes.
Drain the potatoes and let them cool slightly. Transfer to a large mixing bowl.
In a blender or food processor, combine mayonnaise, Greek yogurt, chipotle peppers, adobo sauce, lime juice, and minced garlic. Blend until smooth and creamy.
Pour the chipotle dressing over the slightly warm potatoes in the mixing bowl. Stir gently to coat the potatoes evenly without breaking them.
Add the red onion, celery, cilantro, and green onions to the bowl. Toss gently again to combine all the ingredients.
Season the salad with black pepper and additional salt to taste, if necessary.
Cover the potato salad and chill in the refrigerator for at least 1 hour to allow the flavors to meld together.
Before serving, sprinkle smoked paprika over the top for a pop of color and additional smoky flavor, if desired.
Serve cold and enjoy your Holy Chipotle Potato Salad!
Nutrition Facts
Calories |
2161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.1 g | 171% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 60% | |
| Sodium | 8086 mg | 352% | |
| Total Carbohydrate | 229.5 g | 83% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 18.5 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 324 mg | 25% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 4763 mg | 101% | |
*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.
