This chipotle potato salad will be a hit at any gathering or family dinner. The combination of smoky chipotle peppers, creamy dressing, and perfectly cooked potatoes creates a harmonious balance of flavors that will leave everyone wanting more!
This chipotle potato salad is made with tender chunks of potatoes, coated in a creamy chipotle dressing, with just the right amount of smoky kick! It’s the perfect side dish for those lazy Sunday brunches, picnics in the park, or even a cozy family dinner.
This salad is best enjoyed when it’s all chilled and ready to impress. It pairs wonderfully with grilled chicken, sandwiches, or, honestly, it’s just as delightful all on its own!
And let me tell you that this recipe is super simple to make! With simple ingredients and basic cooking skills, you can whip up a delicious and impressive chipotle potato salad in no time.
- Waxy potatoes —you can use Yukon gold potatoes, baby potatoes, or fingerling.
- Sour cream —because we love that creamy, tangy goodness. You can substitute it with yogurt for a healthier dish.
- Chipotle chili peppers —to make the dressing. You can find them canned at any Mexican grocery store or on Amazon.
- Chipotle powder —or substitute with smoked paprika.
- Mayonnaise —about 1/4 cup will do just fine.
- Red onions —to add a touch of color and zing!
- Spring onions —for mixing into the dressing and for garnish.
- Cilantro —fresh cilantro leaves.
- Lime —fresh lime juice for a zesty and refreshing kick.
- Garlic —2 cloves.
- Seasonings —salt & black pepper and a pinch of cumin.
How to Make Chipotle Potato Salad
Wash and scrub the potatoes. Pat dry them and cut them into halves or quarters, considering the size of your potatoes. Aim for relatively uniform sizes to ensure even cooking.
In a large pot, add the potato chunks and enough water to cover them. Season the water with a good pinch of salt and bring to a boil.
Cook the potatoes until they are fork tender but not mushy. Drain them and set them aside to cool.
While the potatoes are cooling, prepare the chipotle dressing.
Add cream, mayonnaise, chipotles, powdered chipotle, green onion, cilantro, salt, and freshly cracked pepper to a food processor or a blender.
Blend until you’ll have a smooth sauce. Taste and adjust seasonings according to your preference.
Tip: You can also add a few teaspoons of the adobo sauce from the chipotle peppers for extra flavor and heat!
Place potatoes in a large bowl, add the red onions and chipotle dressing, and gently fold them making sure each potato chunk is coated with the flavorful dressing.
Cover the bowl and refrigerate for 20-30 minutes.
Once ready to serve, transfer the chipotle potato salad to a serving bowl and garnish with sliced green onions and a pinch of chipotle powder (or paprika) on top.
- Waxy potatoes like red potatoes or Yukon gold works best for this salad because they hold their shape better after boiling and have a creamier texture.
- Cut the potatoes into uniform bite-sized chunks. This ensures that they cook evenly and also makes the salad look more appealing.
- Boil the potatoes until they are just fork-tender. Overcooking can lead to mushy potatoes, which may turn your salad into mashed potatoes.
- After cooking, allow the potatoes to cool completely before mixing them with the dressing. This helps the flavors to meld and prevents the dressing from becoming too runny.
- Mexican chipotle peppers can vary in heat, so balance the flavor of the dressing before adding it to the salad. Adjust the amount of peppers according to your heat preference. You can also use my chipotle sauce to make this recipe.
- Once the potato salad is mixed with the dressing, refrigerate it for at least 30 minutes before serving. This allows the flavors to blend and make your chipotle potato salad super delicious!
When it comes to this chipotle potato salad I love how versatile is can be. Here are some tasty variations to add a delightful twist to the base of this Mexican-inspired recipe…
- Crispy bacon bits: Cook some bacon until crispy, crumble it, and sprinkle it over the dressed salad just before serving. The combination of bacon and chipotle is a match made in culinary heaven!
- Avocado: For a creamier version, add diced avocado to the salad. The creamy texture of avocado complements the smoky chipotle dressing beautifully, creating a luscious and indulgent variation.
- Jalapeño & corn: For an extra zing and a burst of flavor, toss in some sliced pickled jalapeños or grilled corn.
Ways to Serve
Pair with grilled meats or burgers: It is the perfect side dish for brochetas de pollo (chicken skewers), steak, or burgers.
Include it in picnics and potlucks: Bring chipotle potato salad to picnics, 5 de Mayo potlucks, or family gatherings. It’s a crowd-pleaser and will disappear quickly, leaving everyone asking for the recipe! Consider serving individual portions of the chunky salad in small cups or glasses.
Serve with cornbread or tortilla chips: For a Tex-Mex twist, serve the potato salad with freshly baked cornbread or a side of crispy tortilla chips. The combination is delightful and adds a fun element to the meal.
Tip: For a visually appealing presentation, layer the salad with other ingredients like grilled corn, black beans, and cherry tomatoes.
This chipotle potato salad recipe lasts up to 3 days in the refrigerator and it actually tastes even better the next day!
Transfer the leftovers into an airtight container. When you want to enjoy this salad again, give it a quick stir and serve. Avoid leaving the potato salad at room temperature for an extended period, especially on warm days.
This salad recipe is also the perfect prep dish for those busy days. Make the dressing, cook the potatoes, and dice the onions 3-4 days before. Store them in separate containers in the fridge and just combine them when ready to serve.
More Salad Recipes
Did you like this chipotle potato salad? Drop a comment below and let me know if you added any personal twists to the recipe or if did it become an instant hit at your family gathering or picnic. Can’t wait to read all about it!
Chipotle Potato Salad
- mixing bowl
- food processor or blender
- 2 pounds waxy potatoes (red potatoes, Yukon gold potatoes, or fingerling.)
- ½ cup red onions (diced)
- 1 spring onion (sliced, for garnish)
For the dressing:
- 1 cup sour cream (or yogurt)
- ¼ cup mayonnaise
- 2-3 chipotle peppers in adobo (read notes)
- ½ teaspoon chipotle powder (optional or sub with paprika)
- ¼ cup cilantro
- ¼ cup green onions (sliced)
- 2 Tablespoons lime juice
- 2 cloves garlic
- salt & pepper (to taste)
- Wash and scrub thoroughly the potatoes. Cut them into chunks.
- In a large pot, add the potato chunks and cover with water. Season the water with a pinch of salt and bring to a boil.
- Cook the potatoes until they are fork-tender but not mushy. Drain and set them aside to cool down.
- Add cream, mayonnaise, chipotle peppers & powder, green onion, cilantro, salt, and freshly cracked pepper to a food processor or a blender.
- Blend until you’ll have a smooth sauce. Taste and adjust seasonings according to your preference.
- Place potatoes in a mixing bowl, add the red onion and chipotle dressing.
- Gently fold the ingredients making sure each potato chunk is coated with the flavorful dressing.
- Cover the bowl and refrigerate for 20-30 minutes.
- After that, transfer the potato salad to a serving bowl and garnish with sliced green onions and a sprinkle of chipotle powder on top.
- Allow the potatoes to cool completely before mixing them with the dressing. This prevents the dressing from becoming too runny.
- Balance the flavor of the dressing before adding it to the salad. Adjust the amount of chipotle peppers according to your heat preference.
- Refrigerate the for at least 20 minutes before serving. This allows the flavors to blend and make your salad super delicious!
- This chipotle potato salad recipe lasts up to 3 days in the refrigerator stored in an airtight container.