Chipotle Pepper Potato Salad Recipe

The next time you make potato salad, think outside the picnic basket with this crunchy, munchy variation. There's just a bit of chipotle kick.

from Country Woman Magazine
Chipotle Pepper Potato Salad RecipeCountry Woman MagazineThe next time you make potato salad, think outside the picnic basket with this crunchy, munchy variation. There's just a bit of chipotle kick.

Quick look

  • prep 40 min
  • serves 8

IngredientsNumber of servings: 8

  • 2 lbs. red potatoes, peeled and cut into 1-in. cubes
  • 1 cup chopped red onion
  • 2 green onions, sliced
  • 1/2 cup fresh or frozen corn, thawed
  • 1/2 cup chopped sweet yellow pepper
  • 1/2 cup chopped sweet red pepper
  • 2 hard-cooked eggs, chopped
  • 1/4 cup minced fresh cilantro
  • 1 cup mayonnaise
  • 1/4 cup lime juice
  • 4 chipotle peppers in adobo sauce, finely chopped, plus 2 tsp. adobo sauce
  • 2 garlic cloves, minced
  • 2 tsp. grated lime peel
  • 1 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/2 tsp. pepper

    How to make it  40 minutes + cooling


  • 1

    Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool to room temperature.


  • 2

    In a large bowl, lightly mash 1-1/2 cups potatoes. Add the onions, corn, sweet peppers, eggs, cilantro and remaining potatoes.


  • 3

    In a small bowl, combine the mayonnaise, lime juice, chipotle peppers and adobo sauce, garlic, lime peel, cumin, salt and pepper. Pour over potato mixture and toss to coat. Refrigerate for 1 hour or until chilled.

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