Chipotle Pepper Potato Salad Recipe

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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