Best 7 Roasted Red Potato Salad With Chipotle Mayo Recipes

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Indulge in a symphony of flavors with our tantalizing Roasted Red Potato Salad with Chipotle Mayo, a dish that elevates the classic potato salad to new heights. Perfectly roasted red potatoes, bursting with smoky, caramelized goodness, are tossed in a creamy, tangy chipotle mayo dressing, resulting in a salad that is both satisfying and addictive. The smoky heat of the chipotle peppers adds a delightful depth of flavor, while the creamy mayo and tangy lime juice balance it out, creating a harmonious blend of flavors. Accompanying the main recipe, you'll find variations that cater to diverse dietary preferences and culinary adventures. Dive into the Vegan Chipotle Mayo variation, where plant-based yogurt and vegan mayonnaise create a rich, creamy dressing without compromising on taste. For a spicy kick, explore the Spicy Chipotle Mayo variation, where additional chipotle peppers bring the heat, sure to satisfy those who crave a fiery twist. And for those seeking a lighter option, the Greek Yogurt Chipotle Mayo variation offers a healthier alternative, featuring Greek yogurt's tanginess and protein-rich goodness. With its vibrant colors, delightful textures, and irresistible flavors, this Roasted Red Potato Salad with Chipotle Mayo is a dish that will steal the show at any gathering.

Let's cook with our recipes!

RED POTATO SALAD



Red Potato Salad image

Small red potatoes are perfect for this comforting, make-ahead red potato salad. They're easy to cook and add a vibrant color to the classic summer side dish.

Categories     comfort food     side dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 10

3 lb. small red potatoes
2/3 c. mayonnaise
1/2 c. sour cream
2 tbsp. white wine vinegar
1 tbsp. Dijon mustard
1 tsp. kosher salt
1 tsp. ground black pepper
2 stalks celery, chopped
1/4 c. chopped dill
6 slices cooked bacon, chopped

Steps:

  • Place the potatoes in a large pot and cover with water. Season with salt. Bring the water to a boil over high heat, then reduce to a simmer over medium heat. Cook until the potatoes are fork tender, about 20 minutes. Drain the potatoes, then let cool slightly and cut in half or quarters (depending on the size of the potatoes). Let cool completely, about 1 hour.
  • Meanwhile, in a large bowl, whisk to combine the mayonnaise, sour cream, vinegar, mustard, salt, and pepper.
  • Add the celery, dill, and cooled potatoes to the bowl with the dressing. Stir gently to combine. Top with crispy bacon right before serving.

ROASTED POTATOES WITH PAPRIKA MAYO



Roasted Potatoes with Paprika Mayo image

Provided by Molly Yeh

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 9

Kosher salt and freshly ground black pepper
2 pounds red potatoes, cut into 1/2-inch cubes
2 tablespoons unsalted butter, melted
1 cup mayonnaise
1/4 cup white vinegar
1 tablespoon paprika
2 teaspoons sugar
1 1/2 shallots, finely chopped
Chopped chives, for garnish

Steps:

  • Preheat the oven to 450 degrees F.
  • Bring a large pot of heavily salted water to a boil (I use about 3 tablespoons salt). Add the potatoes and cook until slightly tender, 6 minutes. Drain and pat dry.
  • Scatter the potatoes on a baking sheet and season with salt and pepper. Drizzle with the melted butter and toss to coat using tongs. Roast until dark brown and crispy, 30 to 45 minutes, tossing halfway through.
  • Meanwhile, in a bowl, whisk together the mayonnaise, vinegar, paprika, sugar and shallots.
  • When the potatoes are done roasting, toss them with half of the paprika mayonnaise (save the rest for dipping or another use). Taste and adjust the seasonings as needed. Top with chives and enjoy!

MEXICAN ROASTED POTATO SALAD



Mexican Roasted Potato Salad image

My husband is the No. 1 fan of this south-of-the-border potato salad. The leftovers make an awesome late-night snack, straight from the fridge. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 45m

Yield 10 servings.

Number Of Ingredients 13

4 pounds potatoes, peeled and cut into 1/2-inch cubes (about 8 cups)
1 tablespoon canola oil
1-1/2 teaspoons salt, divided
1/2 teaspoon pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (4 ounces) chopped green chiles
2 tablespoons minced fresh cilantro
3/4 cup sour cream
3/4 cup mayonnaise
2 teaspoons lime juice
1 teaspoon ground chipotle pepper or 2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder

Steps:

  • Preheat oven to 425°. Place potatoes in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with 1 teaspoon salt and the pepper. Toss to coat. Roast until tender, 25-30 minutes, stirring occasionally., In a large bowl, mix potatoes, beans, chiles and cilantro. In a small bowl, combine sour cream, mayonnaise, lime juice, chipotle pepper, cumin, garlic powder and remaining salt. Pour dressing over potato mixture; toss to coat. Serve warm.

Nutrition Facts : Calories 334 calories, Fat 17g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 588mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 6g fiber), Protein 6g protein.

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.

POTATO SALAD WITH ROASTED RED PEPPERS



Potato Salad with Roasted Red Peppers image

Categories     Salad     Potato     Side     Steam     Fourth of July     Picnic     Quick & Easy     Mayonnaise     Bell Pepper     Sour Cream     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

3 pounds medium-size red-skinned potatoes, unpeeled, cut into 1/2-inch-thick slices
2 tablespoons distilled white vinegar
2 tablespoons fresh lemon juice
3/4 cup finely chopped onion
2/3 cup mayonnaise
1/4 cup sour cream
2 tablespoons chopped fresh parsley
1 tablespoon Dijon mustard
1/2 cup finely chopped drained roasted red peppers from jar

Steps:

  • Steam potato slices just until tender, about 15 minutes. Transfer to large bowl. Drizzle with vinegar and lemon juice. Toss gently to coat. Cool to room temperature.
  • Combine next 5 ingredients in small bowl; whisk to blend. Pour dressing over cooled potatoes. Add red peppers. Toss gently to mix. Season potato salad to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

CHIPOTLE POTATO SALAD



Chipotle Potato Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 18m

Yield 4 servings

Number Of Ingredients 11

4 large russet potatoes, about 2 1/2 pounds, peeled and thinly sliced
Salt
2 chipotles in adobo sauce, chopped, plus 2 tablespoons of sauce
3 tablespoons orange marmalade
3 tablespoons orange juice
3 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil. eyeball it
1 small red onion or 1/2 large, chopped
Handful chopped cilantro leaves, 2 tablespoons
Couple sprigs fresh oregano, finely chopped (or a couple pinches dried)
Salt and pepper

Steps:

  • Place potatoes in a pot and cover with water. Bring water to a boil and season water liberally with salt and cook the potatoes until just fork tender, 8 to 9 minutes.
  • Combine chipotles, sauce, marmalade, juice, vinegar in a bowl then whisk in the extra-virgin olive oil.
  • Drain the potatoes well, return them to hot pot to let water evaporate, then add immediately to dressing. The dressing will be better absorbed by warm taters. Toss with onions and herbs and season the salad with salt and pepper, to taste. Serve warm or chill. Drizzle a little more extra-virgin olive oil over the salad if it gets dry.

RED POTATO SALAD



Red Potato Salad image

This pretty red potato salad has great flavor. Goes well with a summer barbeque, or anytime! For a tangy twist, try using plain fat-free yogurt in place of some or all of the sour cream. Garnish with additional sliced hard-boiled eggs, if desired.

Provided by Michelle Ramey

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 3h25m

Yield 12

Number Of Ingredients 14

3 pounds red potatoes, cut into chunks
1 cup low-fat sour cream
½ cup light mayonnaise
2 teaspoons Dijon mustard
1 teaspoon white vinegar
4 hard-cooked eggs, chopped
1 dill pickle, chopped
⅓ celery stalk, chopped
2 green onions, chopped
1 dash hot sauce
1 tablespoon dried dill weed
½ teaspoon garlic powder
1 dash onion salt
salt and pepper to taste

Steps:

  • Place the potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and transfer to a large bowl to cool.
  • In a medium bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, pickle, celery, green onions, and hot sauce. Season with dill, garlic powder, onion salt, salt, and pepper. Pour over the potatoes, and gently toss to coat. Chill at least 3 hours in the refrigerator before serving.

Nutrition Facts : Calories 162.7 calories, Carbohydrate 25.2 g, Cholesterol 78.5 mg, Fat 5 g, Fiber 2 g, Protein 4.8 g, SaturatedFat 2.1 g, Sodium 249.1 mg, Sugar 3.4 g

Tips:

  • Select firm, unblemished red potatoes for roasting. Yukon Gold or baby potatoes are also good choices.
  • Toss the potatoes in olive oil, salt, and pepper before roasting. This will help them to brown and crisp.
  • Roast the potatoes at a high temperature (425°F) for about 20 minutes, or until they are tender and slightly browned.
  • While the potatoes are roasting, make the chipotle mayo. Simply combine mayonnaise, chipotle peppers in adobo, lime juice, and cilantro in a bowl. Season with salt and pepper to taste.
  • Once the potatoes are roasted, let them cool slightly before adding them to the chipotle mayo. This will prevent the mayonnaise from melting.
  • Garnish the potato salad with chopped cilantro and cotija cheese before serving.

Conclusion:

This roasted red potato salad with chipotle mayo is a delicious and easy-to-make side dish that is perfect for any occasion. The roasted potatoes are tender and flavorful, and the chipotle mayo adds a smoky, spicy kick. This salad is sure to be a hit at your next potluck or barbecue.

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