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.

Chipotle Pepper Potato Salad RecipeCountry Woman Magazine
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.

[quicklook-recipe prep_time=”40 min” cook_time=”” serves=”8″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=”8″]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”40 minutes + cooling”]
[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]
[step-item number=”2″ image_url=”” title=”” ]In a large bowl, lightly mash 1-1/2 cups potatoes. Add the onions, corn, sweet peppers, eggs, cilantro and remaining potatoes.[/step-item]
[step-item number=”3″ image_url=”” title=”” ]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. [/step-item][/step-list-wrapper]

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Originally Published in Reader's Digest