Summer Bbq Potato Salad with Chipotle Dressing
Take your summer gatherings to the next level with this vibrant Summer BBQ Potato Salad with Chipotle Dressing. This crowd-pleasing side dish combines tender baby potatoes, smoky charred corn, and crunchy red bell peppers, all tossed in a creamy, zesty chipotle dressing bursting with bold flavors. The smoky kick from chipotle peppers in adobo sauce is perfectly balanced by a touch of honey and citrusy lime juice, creating a dressing that's both indulgent and refreshing. Quick to prepare and featuring fresh, colorful ingredients, this potato salad is ideal for barbecues, picnics, or casual weeknight dinners. Serve it chilled or at room temperature, and watch it disappear in no time!
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Recipe Information
Ingredients
- 2 lbs baby potatoes
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup corn kernels (fresh or frozen, thawed)
- 1 red bell pepper
- 3 green onion
- 0.25 cup cilantro (optional)
- 0.5 cup mayonnaise
- 0.25 cup sour cream
- 2 chipotle peppers in adobo sauce
- 1 tbsp lime juice
- 1 tsp honey
- 0.5 tsp garlic powder
Instructions
Start by boiling the baby potatoes. Wash the potatoes thoroughly and place them in a large pot. Cover with water and add a pinch of salt. Bring to a boil and cook for 15-20 minutes until tender when pierced with a fork. Drain and set aside to cool.
While the potatoes are cooling, heat a skillet over medium heat. Add 1 tablespoon of olive oil and the corn kernels. Cook for 5-7 minutes, stirring occasionally, until the corn is slightly charred. Remove from heat and set aside.
Dice the red bell pepper, slice the green onions, and chop the cilantro (if using). Set these aside for later.
Prepare the chipotle dressing. In a blender or food processor, combine the mayonnaise, sour cream, chipotle peppers in adobo, lime juice, honey, garlic powder, and a pinch of salt and black pepper. Blend until smooth and creamy. Taste and adjust seasoning as needed.
Once the potatoes have cooled enough to handle, cut them into bite-sized halves or quarters, depending on size. Place them in a large mixing bowl.
Add the charred corn, diced red bell pepper, sliced green onions, and chopped cilantro to the bowl with the potatoes.
Pour the chipotle dressing over the potato mixture. Gently toss everything together until the potatoes and vegetables are evenly coated in the dressing.
Cover the bowl and refrigerate the potato salad for at least 30 minutes to let the flavors meld together.
Before serving, taste the salad and adjust seasoning if needed. Serve chilled or at room temperature and enjoy your Summer BBQ Potato Salad with Chipotle Dressing!
Nutrition Facts
Calories |
1120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 2468 mg | 107% | |
| Total Carbohydrate | 178.6 g | 65% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 19.9 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 4379 mg | 93% | |
*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.
