Best 13 Chipotle Potato Salad Recipes

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**Tantalize your taste buds with our exquisite Chipotle Potato Salad, a harmonious blend of zesty flavors and creamy textures.**

Embark on a culinary journey as we guide you through three irresistible variations of this classic dish. From the traditional mayonnaise-based salad to the tangy vinegar dressing and the creamy avocado dressing, each recipe offers a distinct flavor profile that promises to tantalize your palate. Whether you prefer a classic rendition or crave something more adventurous, our curated collection of recipes caters to every taste preference.

Check out the recipes below so you can choose the best recipe for yourself!

CHIPOTLE SWEET POTATO SALAD



Chipotle Sweet Potato Salad image

I love the velvety taste and texture of sweet potatoes. A friend served sweet potatoes cooked with peppers and they tasted delicious together. I took those flavors and developed them into this creamy, smoky potato salad. -Carolyn Eskew, Dayton, Ohio

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 45m

Yield 9 servings.

Number Of Ingredients 11

3 pounds sweet potatoes, peeled and cut into 3/4-inch pieces (about 7 cups)
1/4 cup finely chopped sweet onion
1/4 cup finely chopped celery
1/4 cup finely chopped seeded fresh poblano pepper
1 jalapeno pepper, seeded and finely chopped
1 cup mayonnaise
2 tablespoons lime juice
1/2 to 1 teaspoon ground chipotle pepper
1/2 teaspoon salt
1/4 teaspoon pepper
Minced fresh cilantro

Steps:

  • Preheat oven to 425°. Place sweet potatoes in a parchment-lined 15x10x1-in. baking pan; cover tightly with foil. Roast until tender, 25-30 minutes. Cool. Transfer to a large bowl., Add onion, celery, poblano and jalapeno. Combine mayonnaise, lime juice, chipotle pepper, salt and pepper; pour over potato mixture and toss gently to coat. Refrigerate, covered, until serving. Sprinkle with cilantro.

Nutrition Facts : Calories 322 calories, Fat 18g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 278mg sodium, Carbohydrate 38g carbohydrate (16g sugars, Fiber 5g fiber), Protein 3g protein.

CHIPOTLE POTATO SALAD



Chipotle Potato Salad image

Make and share this Chipotle Potato Salad recipe from Food.com.

Provided by Elizabeth Fullerton

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

2 large baking potatoes (with or without skin)
2/3 cup mayonnaise
2 eggs, hardboiled and chopped
1/2 small onion, chopped
1 tablespoon black pepper
2 teaspoons salt
2 teaspoons garlic powder or 3 garlic cloves, crushed
2 teaspoons dried chipotle powder
1/2 cup diced sweet gherkin

Steps:

  • Boil potatoes until soft, but not mushy.
  • After potatoes have cooled, dice them and place in a medium size bowl.
  • Add all remaining ingredients and stir.
  • Best eaten while potatoes are still warm.

ROASTED STRIPED BASS WITH CORN RELISH AND CHIPOTLE POTATO SALAD



Roasted Striped Bass with Corn Relish and Chipotle Potato Salad image

Provided by Bobby Flay

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 24

2 1/2 pounds new red potatoes
Kosher salt and freshly ground black pepper
3/4 cup mayonnaise, such as Hellmann's
2 tablespoons apple cider vinegar
1 tablespoon chipotle in adobo puree
1/2 tablespoon grainy Dijon mustard
5 green onions, sliced, green and pale green parts
1/2 bunch fresh cilantro, leaves chopped
Canola oil, for the pan
3 ears corn, shucked and kernels removed
Kosher salt and freshly ground black pepper
4 ounces jarred piquillo peppers, drained and sliced or diced
1 jalapeno, finely diced
2 tablespoons olive oil, plus more as needed
4 green onions, thinly sliced, green and pale green parts
1 lime, zested and juiced
1 cup packed spinach leaves
1 cup olive oil
1/4 cup packed fresh basil leaves
Kosher salt and freshly ground black pepper
1 whole striped bass, broken down into fillets
Canola oil, for the pan
Kosher salt and freshly ground black pepper
Finely grated zest of 1 lemon

Steps:

  • For the chipotle potato salad: Put the potatoes in a large pot, cover with cold water and add a generous amount of salt. Bring to a boil and cook until a skewer inserted in a potato meets with no resistance, about 25 minutes. Drain and transfer to a baking sheet. Let cool for 5 minutes, then slice into 1/4-inch-thick slices.
  • While the potatoes are cooking, whisk together the mayo, vinegar, chipotle, mustard and 1/2 teaspoon pepper in a large bowl; add salt to taste. Add the potatoes, green onions and cilantro and mix gently to combine. Season with more salt and pepper, if needed.
  • For the corn relish: Heat some canola oil in a saute pan over high heat. Add the corn, season with salt and pepper and cook until heated through, about 2 minutes. Add the piquillo peppers and jalapeno and cook for a few minutes longer.
  • Transfer the corn mixture to a bowl, add the olive oil, green onions and lime zest and juice. Let sit at room temperature for at least 15 minutes to allow the flavors to meld.
  • For the basil oil: Prepare an ice bath. Bring a small pot of water to a boil over high heat.
  • Add the spinach to the boiling water and blanch for 20 seconds. Remove with tongs and plunge immediately into the ice bath. Let sit 5 minutes, then drain and squeeze out any excess water. Set aside.
  • Combine the oil and basil leaves in a blender, add salt and pepper to taste and blend for a few minutes until the basil is completely pureed. Add some of the spinach (to make it greener). Strain through a fine-mesh strainer set over a bowl.
  • For the striped bass: Preheat the oven to 250 degrees F.
  • Brush a cazuela or small cast-iron pan with canola oil. Season the bass on both sides with salt and pepper. Put the bass fillets in the pan and roast until opaque in the center, about 30 minutes.
  • Drizzle the fish with the basil oil and sprinkle with lemon zest. Serve with the potato salad and corn relish.

BACON AND CHIPOTLE POTATO SALAD



Bacon and Chipotle Potato Salad image

Combine TABASCO® Chipotle Sauce with bacon to make a smoky potato salad that's full of flavor.

Provided by Tabasco

Categories     Trusted Brands: Recipes and Tips     TABASCO® Brand

Time 30m

Yield 6

Number Of Ingredients 9

1 ½ pounds potatoes, peeled and cut into 1-inch cubes
1 pinch Salt to taste
¾ cup sour cream
½ cup mayonnaise
2 tablespoons TABASCO® brand Chipotle Pepper Sauce
1 tablespoon Dijon mustard
½ teaspoon finely chopped garlic
3 slices bacon, cooked and crumbled
2 each hard-cooked eggs, coarsely chopped

Steps:

  • Place potatoes in a large saucepan and cover with water; add 2 teaspoons salt and bring to a boil.
  • Reduce heat to medium; cover and cook 12 to 15 minutes or until potatoes are tender. Drain and cool.
  • Meanwhile, in a small bowl, combine sour cream, mayonnaise, TABASCO® Chipotle Sauce, mustard, and garlic; mix well.
  • Place potatoes in a large bowl with bacon and eggs. Add dressing and toss to coat. Season with additional salt, if needed. Cover and refrigerate.

Nutrition Facts : Calories 373.5 calories, Carbohydrate 23.5 g, Cholesterol 99.8 mg, Fat 28.8 g, Fiber 2.5 g, Protein 7.1 g, SaturatedFat 8.6 g, Sodium 466.8 mg, Sugar 1.3 g

POTATO SALAD WITH CHIPOTLE PEPPERS(A MAN'S SALAD)



Potato Salad With Chipotle Peppers(A Man's Salad) image

Warning WARNING !! This Tex Mex salad is Very SPICY !!! Use your best judgment in how much Chipotle peppers you use. Taste as you add just don't dump them all in. Each pepper has it's own heat level. Yes us Girls love it too! ;)

Provided by Rita1652

Categories     Pork

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 12

1/2 red bell pepper, diced
3 scallions, finely sliced
celery, sliced
1 tablespoon fresh cilantro or 1 tablespoon parsley, chopped
1 cup mayonnaise
2 -4 chipotle chiles in adobo, deseeded and diced finely (or more, use the seeds if you like the heat)
1 tablespoon sugar
8 slices bacon, cooked very crisp and crumbled reserve 1 tablespoon for garnish
1 (15 ounce) can black beans, rinsed and drained
6 hard-boiled eggs, diced
8 medium red potatoes, cooked, cooled and diced
salt & pepper

Steps:

  • Mix first 7 ingredients together.
  • Toss in remaining ingredients except 1 tablespoon bacon and salt and pepper.
  • Mix well.
  • Taste to see if you need to add salt and pepper.
  • I myself like lots of pepper.
  • Top with bacon bits.
  • Chill& Serve.

SMOKY POTATO AND CORN SALAD WITH CHIPOTLE MAYONNAISE



Smoky Potato and Corn Salad with Chipotle Mayonnaise image

Provided by Food Network

Categories     side-dish

Time 1h

Number Of Ingredients 10

1 large red bell pepper
2 tablespoons olive oil
1 1/2 pounds large red potatoes, scrubbed and sliced 1/4-inch thick
2 tablespoons white wine vinegar
3 ears corn, shucked
1/4 cup plain yogurt
1/2 cup mayonnaise
1 canned chipotle in adobo sauce, seeded and minced to a paste, plus 1/2 teaspoon adobo sauce
2 tablespoons chopped cilantro
Kosher salt

Steps:

  • Rub the pepper with a little of the oil and grill it on the rack about 5 to 6 inches from the heat source, turning frequently, until it is charred on all sides, about 10 to 15 minutes. Transfer it to a bowl and cover the bowl with plastic wrap. When cool enough to handle, peel the pepper and remove the seeds, Chop the pepper and set aside. Let the grill fire cool to medium heat.
  • Toss the potatoes with 1 tablespoon of the oil and salt to taste and arrange in one layer on the rack. Grill, turning frequently, until browned and tender, 15 to 25 minutes. Transfer the potatoes to a large bowl and while still hot, toss with the vinegar. Rub the corn with the remaining oil, season with salt and grill, turning frequently, until the corn is lightly golden on all sides, 10 to 15 minutes. Cut the corn off the cob and add to the bowl with the potatoes. In a small bowl whisk together the yogurt, mayonnaise, chipotle, adobo sauce, and salt, to taste. Add the chipotle mayonnaise, red pepper, and cilantro to the potato salad and toss gently.

CHIPOTLE PEPPER POTATO SALAD



Chipotle Pepper Potato Salad image

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

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings.

Number Of Ingredients 16

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 zest
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • 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 zest, cumin, salt and pepper. Pour over potato mixture and toss to coat. Refrigerate for 1 hour or until chilled.

Nutrition Facts : Calories 327 calories, Fat 24g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 394mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein.

BACON AND CHIPOTLE POTATO SALAD



Bacon and Chipotle Potato Salad image

Make and share this Bacon and Chipotle Potato Salad recipe from Food.com.

Provided by True Texas

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs potatoes, peeled and cut into 1-inch cubes
salt
1 cup sour cream
1/2 cup mayonnaise
2 tablespoons tabasco brand chipolte pepper sauce
1 tablespoon Dijon mustard
1/2 teaspoon finely chopped garlic
3 slices bacon, cooked and crumbled
2 hard-cooked eggs, coarsely chopped

Steps:

  • Place potatoes in a large saucepan and cover with water; add 2 teaspoons salt and bring to a boil.
  • Reduce heat to medium and cook 12 to 15 minutes or until potatoes are tender. Drain and cool.
  • Meanwhile in a small bowl, combine sour cream, mayonaise, Tabasco sauce, mustard and garlic; mix well.
  • Place potaotes in a large bowl with bacon and eggs. Add dressing and toss to coat.
  • Season to taste with salt.
  • Cover and refrigerate.

CHIPOTLE POTATO SALAD - WW FRIENDLY



Chipotle Potato Salad - Ww Friendly image

This is out of the a cookbook called "The whole foods market" My granddaughter gave it to me for Christmas. It says to serve at room temperature for best flavor. Preparation time does not include chill time. This figures out to be 3.5 WW points.

Provided by teresas

Categories     Potato

Time 35m

Yield 8 serving(s)

Number Of Ingredients 14

1 chipotle chile in adobo, canned in
1/8 cup adobo sauce
3 small garlic cloves, minced (1 1/2 tsps)
1/4 cup extra virgin olive oil, plus
1 tablespoon extra virgin olive oil
1/4 cup white wine vinegar
1/4 teaspoon fresh ground pepper
salt
2 lbs small red potatoes, unpeeled and quartered
1/2 medium red pepper, diced
1/2 medium green pepper, diced
1/2 small red onion, diced
1 1/2 cups corn kernels, frozen
1/4 cup fresh cilantro, minced

Steps:

  • To prepare the chipotle dressing.
  • Combine the chipotle pepper and adobo sauce, garlic, olive oil, vinegar, pepper, and salt in a blender until pureed, or combine all the ingredients in a mixing bowl with a wire whisk.
  • To prepare the salad.
  • Steam or boil the potatoes for about 20 minutes, or until cooked through but still firm.
  • Chill the potatoes completely.
  • Transfer the potatoes to a large mixing bowl, and add the diced peppers, onion, corn and cilantro.
  • Toss the salad with the dressing, and serve.

Nutrition Facts : Calories 223.9, Fat 9.1, SaturatedFat 1.3, Sodium 10, Carbohydrate 34.3, Fiber 4.4, Sugar 1.6, Protein 4.4

ROASTED RED POTATO SALAD WITH CHIPOTLE MAYO



Roasted Red Potato Salad with Chipotle Mayo image

My husband loves potato salad, but I don't enjoy peeling and boiling potatoes. Oven-roasting the potatoes makes it easy and gives them the ideal taste and texture. -Karla Sheeley, Worden, IL

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 10 servings.

Number Of Ingredients 11

2-1/2 pounds red potatoes, cut into 1-1/2-inch cubes
Olive oil-flavored cooking spray
2 teaspoons Creole seasoning
1 cup mayonnaise
1/4 cup Dijon mustard
1 to 2 chipotle peppers in adobo sauce, seeded
2 tablespoons white wine vinegar
1 tablespoon minced garlic
8 hard-cooked eggs, coarsely chopped
2/3 cup chopped sweet onion
6 bacon strips, cooked and crumbled

Steps:

  • Place potatoes in a greased 15x10x1-in. baking pan. Spritz with cooking spray; sprinkle with Creole seasoning. Bake, uncovered, at 425° for 45-50 minutes or until golden brown and tender, stirring occasionally. Cool., Place mayonnaise, mustard, chipotle peppers, vinegar and garlic in a food processor; cover and process until blended. In a large bowl, combine the eggs, onion, potatoes and dressing; toss to coat. Serve immediately, or chill until serving. Just before serving, sprinkle with bacon.

Nutrition Facts : Calories 338 calories, Fat 24g fat (4g saturated fat), Cholesterol 182mg cholesterol, Sodium 551mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.

CHIPOTLE POTATO SALAD



CHIPOTLE POTATO SALAD image

Categories     Pepper     Potato     Vegetarian

Yield 4 servings

Number Of Ingredients 8

6 to 8 small red potatoes. i can of chipotle peppers
1/4 cup of salad dressing
1/2 bunch of cilantro
4 green onions
1/2 tsp. garlic powder
1/4 tsp. of cumin
1/4 cup of fresh oranje juice
and salt and pepper to taste.

Steps:

  • Clean red potatoes and leave skin on. Boil in salted water until just tender.Cool and quarter them. Take 1 pepper and ttsp. of sauce from can , mix with 1/4 cup of orange juice and blend until smooth. Take this and mix1/4 cup of salad dressing together.Clean and chop roughly 2 tlbs.of cilantro. Clean and chop green onions.Add garlic powder to dressing mixture,also some salt.Toss all ingrediants with potatoes and either serve warm or chilled.

SPICY CHIPOTLE POTATO SALAD



SPICY CHIPOTLE POTATO SALAD image

Yield 6-8

Number Of Ingredients 16

15 small red potatoes
5 eggs
1 or more links sausage
1 cup sour cream
1/2 cup plain Greek Yogurt
2 canned chipotle chiles minced
1 jalapeño seeded and minced
2 tbsp spicy mustard
1 tbsp olive oil
1 tbsp white vinegar
1 tbsp lemon juice
1 tsp salt
1 red onion, chopped
3 stalks celery, chopped
1 shallot minced
Chives or chopped green onions for garnish

Steps:

  • 1. Fill a large pot with salted water bring to boil Add potatoes and cook 15 mins or until tender Drain and cool Cut into unpeeled potatoes into 1 in cubes 2. Hard boil eggs Drain , peel and cool cut eggs into cubes 3. In a large sayte pan, cook and crumble the sausage until crispy on the edges, yet still tender. You should have about 1/2 cup Drain on paper towels 4. In a large mixing bowl, combine sour cream, yogurt, chipotles, jalapeño, mustard, olive oil, lemon juice, salt and pepper until fully incorporated Add the potatoes, eggs, sausage, chopped red onions, celery and shallots, then toss gently Garnish with chopped green onions or chives Cover and refrigerate until needed

GRILLED FINGERLING-POTATO SALAD WITH CHIPOTLE BACON VINAIGRETTE



Grilled Fingerling-Potato Salad With Chipotle Bacon Vinaigrette image

A vinegary potato salad with bacon is one of the great Germanish summertime traditions. Here I've added a Mexican accent in the form of the canned, smoked jalapeño known as chipotle chile en adobo. (A small can, well covered, will keep for months in the refrigerator.)

Provided by Sam Sifton

Categories     easy, salads and dressings

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 8

12 to 14 small fingerling potatoes
4 slices bacon
1 large red onion, peeled and sliced in rounds
5 tablespoons extra-virgin olive oil
1 tablespoon rendered bacon fat
4 tablespoons red-wine vinegar
1 chipotle chile en adobo, or to taste, mashed and minced
Kosher salt and freshly ground black pepper to taste

Steps:

  • Put the potatoes in a large pot and cover with 2 inches of water and a tablespoon of salt, then set over high heat until it comes to a boil. Cook about 5 to 7 minutes. Drain potatoes, place on a baking sheet and allow to cool slightly, then halve the potatoes lengthwise. (You can do this the day before.)
  • Meanwhile, cook the bacon in a sauté pan until crisp. Reserve bacon and, in a small bowl, 1 tablespoon of the rendered fat.
  • Light a fire in a fire pit with a grill, or in a charcoal grill, or set a gas grill to high. If you have a strong vent in your kitchen, you may use your stove with a burner set to high. Place a large cast-iron grill pan over the heat and allow it to get hot. You can let the fire die slightly. If using a gas grill or stove, turn heat to medium.
  • Put the potatoes and the sliced onions in a large bowl and toss gently with 2 tablespoons of the olive oil, and salt and pepper to taste. Working in batches, grill the potatoes cut-side down on the grill until they have developed a light char, approximately 2 to 3 minutes. Grill the onions until they are charred, approximately 4 to 6 minutes a side. Return potatoes and onions to bowl.
  • For the dressing, combine the remaining olive oil, bacon fat, red-wine vinegar and chipotle in a small bowl and whisk to emulsify. Add salt and pepper to taste. Add the dressing to the potato-and-onion mixture and toss gently to combine. Let sit for 20 minutes to allow the flavors to penetrate the potatoes. Crumble bacon over the top.

Nutrition Facts : @context http, Calories 224, UnsaturatedFat 11 grams, Carbohydrate 17 grams, Fat 16 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 325 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

  • Use a waxy potato variety, such as Yukon Gold or Red Bliss, which hold their shape well when cooked.
  • Cook the potatoes in salted water until they are tender but still slightly firm, so they don't fall apart when mixed with the other ingredients.
  • Let the potatoes cool completely before adding them to the salad, so they don't absorb too much of the dressing.
  • Use a light hand when mixing the salad, so you don't break up the potatoes.
  • Taste the salad and adjust the seasonings, as needed.

Conclusion:

Chipotle potato salad is a delicious and versatile dish that can be served as a side dish or main course. It's perfect for picnics, potlucks, and backyard barbecues. With its smoky, spicy, and creamy flavor, this salad is sure to be a hit with everyone who tries it. So next time you're looking for a new potato salad recipe, give this one a try. You won't be disappointed!

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