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Chipotle Pepper Potato Salad

 Chipotle Pepper Potato Salad
The next time you make potato salad, think outside of the picnic basket with this crunchy, munchy variation. There‚Äôs just a touch of chipotle kick.—Jennifer Walker, Denver, Colorado
8 ServingsPrep: 40 min. + chilling

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

2 of 2

Chipotle Pepper Potato Salad (continued)

Directions (continued)

  • 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.