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Chipotle Potato Salad

Prep Time20 mins
Cook Time10 mins
Course: Salad, Side Dish
Cuisine: Southwest
Keyword: SW Potato Salad


  • 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


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


  • 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.


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.