Creamy Chipotle Potato Salad Recipes

CHIPOTLE POTATO SALAD

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.

CHIPOTLE POTATO SALAD

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.

CHIPOTLE POTATO SALAD

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.

CHIPOTLE SWEET POTATO SALAD

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.

CHIPOTLE POTATO SALAD

Steps:

• Place potatoes in large microwaveable dish. Add water; cover with lid. Microwave on HIGH 12 to 15 min. or just until potatoes are tender; drain. Spoon potatoes into large bowl.
• Refrigerate 1 hour or until completely cooled.
• Add remaining ingredients; mix lightly.

CREAMY CHIPOTLE POTATO SALAD

Steps:

• Cook potatoes in boiling water for 15 min. or just until tender.
• Meanwhile, combine remaining ingredients in large bowl.
• Drain potatoes well. Add to sour cream mixture; mix lightly. Cover and refrigerate several hours or overnight.