Bring some flavor to the party with Chipotle Potato Salad. Creamy new potatoes dressed in a smoky chipotle mayonnaise with pickled red onions, thinly sliced boiled eggs and cilantro.

Chipotle Potato Salad

Course Salad, Side Dish

Cuisine Southwest

Keyword SW Potato Salad

Prep Time 20

Cook Time 10

Ingredients

5 small red potatoes sliced in 1/2 inch rounds
5 small yellow potatoes sliced in 1/2 inch rounds
1/4 tsp salt

Chipotle Dressing

1 cup mayonnaise
1-2 tbsp chipotle in adobo sauce
1/4 tsp garlic powder
1 tsp lime juice

Additions

1/2 cup pickled red onion
1 tbsp fresh cilantro chopped
2 boiled eggs halved, then thinly sliced

Instructions

Place potatoes in a pot of cold, salted water. Bring to a boil. Cook until potatoes are fork tender. Drain and toss with Chipotle Dressing. Fold mixture with pickled red onions, fresh cilantro and sliced boiled eggs. Serve immediately.

Chipotle Dressing

Combine mayonnaise, chipotle, garlic powder and lime juice.

Notes

Boiled eggs: Place eggs in a pot of cold water. Bring to a rolling boil. Cover and turn off heat. Let sit in hot water for 12 minutes. Cool eggs before peeling.

Pickled Red Onions: Place thinly sliced red onions in a bowl. Cover with 1 cup apple cider vinegar, 2 tbsp. sugar, 1 tsp salt and 1/4 tsp pepper. Let sit for at least 30 minutes.

Memorial Day isn’t complete without potato salad. This year is all about the smoky Chipotle Potato Salad. I love Mexican fusion and baby new potatoes are the perfect vessel to soak up all that flavor. Chipotle adds a smoky, yet mild heat to the traditional mayonnaise dressing. Pickled red onions replace the traditional dill pickle, adding a beautiful color and zing. We keep the boiled egg, but slice them very thinly for added texture and finally a sprinkle of fresh cilantro.

Be the wild card at your Memorial Day party with this Chipotle Potato Salad. It pairs perfectly with my Sweet Corn & Snap Peas and is really good cold as leftovers! Trust me…I sneak into the fridge for little bites!

Chipotle Potato Salad