Chipotle Pepper Potato Salad Recipe

Chipotle Pepper Potato Salad Recipe photo by Taste of Home

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The next time you make potato salad, think outside of the picnic basket with this crunchy, munchy variation. There’s just a touch of chipotle kick.—Jennifer Walker, Denver, Colorado

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Chipotle Pepper Potato Salad Recipe

Prep: 40 min. + chilling

Yield: 8 Servings

30 10 40

Ingredients

2 pounds red potatoes, peeled and cut into 1-inch cubes
1 cup chopped red onion
2 green onions, sliced
1/2 cup fresh or frozen corn, thawed
1/2 cup chopped sweet yellow pepper
1/2 cup chopped sweet red pepper
2 hard-cooked eggs, chopped
1/4 cup minced fresh cilantro
1 cup mayonnaise
1/4 cup lime juice
4 chipotle peppers in adobo sauce, finely chopped, plus 2 teaspoons adobo sauce
2 garlic cloves, minced
2 teaspoons grated lime peel
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool to room temperature.
In a large bowl, lightly mash 1-1/2 cups potatoes. Add the onions, corn, sweet peppers, eggs, cilantro and remaining potatoes.
In a small bowl, combine the mayonnaise, lime juice, chipotle peppers and adobo sauce, garlic, lime peel, cumin, salt and pepper. Pour over potato mixture and toss to coat. Refrigerate for 1 hour or until chilled. Yield: 8 servings.

Nutritional Facts 3/4 cup equals 327 calories, 24 g fat (4 g saturated fat), 63 mg cholesterol, 394 mg sodium, 24 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Chipotle Pepper Potato Salad in Country Woman June/July 2011, p47