Chipotle Pepper Potato Salad Recipe

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Chipotle Pepper Potato Salad Recipe
Chipotle Pepper Potato Salad Recipe photo by Taste of Home
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Chipotle Pepper Potato Salad Recipe

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5 1
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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
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 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-boiled large 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.
Originally published as Chipotle Pepper Potato Salad in Country Woman June/July 2011, p47

Nutritional Facts

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

  • 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-boiled large 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
  1. 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.
  2. In a large bowl, lightly mash 1-1/2 cups potatoes. Add the onions, corn, sweet peppers, eggs, cilantro and remaining potatoes.
  3. 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.
Originally published as Chipotle Pepper Potato Salad in Country Woman June/July 2011, p47

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