Best 8 Spicy Chipotle Potato Salad Recipes
Tantalize your taste buds with our Spicy Chipotle Potato Salad, a delectable blend of flavors that will elevate your next picnic, barbecue, or potluck. This salad features tender potatoes coated in a creamy, tangy dressing infused with the smoky heat of chipotle peppers. Perfectly balanced with a hint of sweetness and a touch of spice, this dish is sure to be a crowd-pleaser.
In addition to the classic potato salad, this article also offers variations to suit different tastes and preferences. Try the tangy and refreshing Lemon-Dill Potato Salad, where the bright flavors of lemon and dill complement the creamy base. For a more robust and hearty option, the Bacon-Ranch Potato Salad combines crispy bacon, tangy ranch dressing, and tender potatoes for a satisfying and indulgent experience.
If you're seeking a lighter and healthier alternative, the Greek Potato Salad is a delightful choice. This salad incorporates fresh Mediterranean flavors with a tangy dressing made from Greek yogurt, olive oil, and herbs. And for a unique twist, the Curry Potato Salad introduces the vibrant flavors of curry powder and coconut milk, creating a dish that is both exotic and comforting.
No matter your preference, these potato salad recipes offer a range of options to satisfy every palate. With their diverse flavor profiles and ease of preparation, they are sure to become staples in your culinary repertoire. So gather your ingredients, grab your apron, and let's embark on a delicious journey with our Spicy Chipotle Potato Salad and its delightful variations.
CHIPOTLE POTATO SALAD
This creamy Chipotle Potato Salad is the most flavorful side dish and the perfect addition to your next barbecue. This potato salad is full of crispy bacon and crunchy bell pepper. The bold chipotle dressing pulls everything together for stunning potato salad that everyone will love!
Provided by Ashlea Carver
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Add the potatoes to a large bot and cover with water. Bring the water to a boil and then add a generous sprinkle of salt. Let the potatoes boil in the salted water for 12-15 minutes or until fork tender. Drain the potatoes and let cool.
- Slice the bacon into lardons and then add it to a skillet heated over medium heat. Cook until crispy, stirring occasionally to make sure that it does not burn. Set a bit of bacon aside for garnish.
- Next, make the dressing. Add the mayonnaise, lime juice, chipotle peppers, cilantro, green onion, garlic, and salt to a high-powered blender or food processor. Blend until the dressing is smooth and creamy.
- Now it's time to make the potato salad. Add the cooled potatoes, bell pepper, red onion, and cooked bacon to a large mixing bowl. Pour on the chipotle dressing and stir until well combined. Give the potato salad a taste and add more salt if needed. Garnish with crispy bacon and chives. Serve immediately or cover and refrigerate the potato salad before serving.
Nutrition Facts : Calories 367 calories, Sugar 3.2 g, Sodium 524.6 mg, Fat 25.1 g, SaturatedFat 5.9 g, TransFat 0.1 g, Carbohydrate 27.1 g, Fiber 3 g, Protein 6.9 g, Cholesterol 26.2 mg
MESA GRILL'S SOUTHWESTERN POTATO SALAD
Steps:
- Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.
CHIPOTLE POTATO SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 18m
Yield 4 servings
Number Of Ingredients 11
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.
SPICY POTATO SALAD
This salad is not for the weak-hearted! Very spicy! You can adjust to make hotter or milder however, by rationing the amounts of chili powder, cayenne, and tabasco you add. This salad is delicious with another recipe I posted for Southwest Seafood Wraps. I am going nutty with the Southwestern-style recipes today, so if you want more, refer to My Recipes!
Provided by ChipotleChick
Categories Potato
Time 10m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Cube cooked potatoes and place in a large bowl.
- Whisk together oil, vinegar, sugar, salt, chili powder, cayenne, and hot sauce.
- Pour over potatoes and toss very gently.
- Cover and chill 1 hour, then stir in corn and olives.
- Serve and enjoy!
Nutrition Facts : Calories 657.2, Fat 21.6, SaturatedFat 2.9, Sodium 1010, Carbohydrate 106.9, Fiber 11.9, Sugar 10.6, Protein 12.7
GRILLED SOUTHWESTERN POTATO SALAD
This salad is great with a grilled steak for a Tex-Mex meal, and most of it can even be prepared out in the backyard. Poblanos and cayenne make it pop. -Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 5 minutes. Drain potatoes and toss with oil., Grill poblanos, covered, over high heat 8-10 minutes or until skins are blistered and blackened on all sides, turning occasionally. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat., Grill corn and potatoes, covered, over medium heat 12-15 minutes or until tender and lightly browned, turning occasionally. Cool slightly., Peel off and discard charred skin from poblanos; remove stems and seeds. Cut peppers into 1/2-in. pieces and place in a large bowl. Cut corn from cobs and cut potatoes into 3/4-in. pieces; add to peppers., In a small bowl, whisk buttermilk, sour cream and lime juice until blended; stir in jalapeno, cilantro and seasonings. Add to potato mixture, stirring in as much dressing as desired to coat. Serve with lime wedges. Refrigerate leftovers.
Nutrition Facts : Calories 229 calories, Fat 11g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 301mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 3g fiber), Protein 5g protein.
CHIPOTLE SWEET POTATO SALAD
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
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 CHIPOTLE PEPPERS(A MAN'S SALAD)
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
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.
CHIPOTLE POTATO SALAD
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
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.
Tips:
- Choose the right potatoes: Yukon Gold or red potatoes hold their shape well and won't get mushy in the salad.
- Cook the potatoes perfectly: Overcooked potatoes will fall apart, so cook them just until they're tender but still have a little bite.
- Cool the potatoes before assembling the salad: This will help prevent the salad from becoming watery.
- Use a flavorful dressing: The dressing is what really makes this salad special, so don't skimp on the ingredients.
- Add some mix-ins: Feel free to add other ingredients to the salad, such as bacon, cheese, or diced vegetables.
- Serve the salad chilled: This salad is best served cold, so chill it for at least 30 minutes before serving.
Conclusion:
This spicy chipotle potato salad is a delicious and easy-to-make side dish that's perfect for any occasion. It's packed with flavor, thanks to the chipotle peppers, cumin, and cilantro. The dressing is creamy and tangy, and the potatoes are cooked to perfection. This salad is sure to be a hit at your next potluck or barbecue.
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