A classic summer side gets a fun makeover! This creamy chipotle potato salad is bursting with flavor and is sure to add some pizazz to your summer barbecue!
Can you believe it’s Memorial Day weekend? I can’t. This month totally flew by and really didn’t even feel like May because the weather has been awful! It finally warmed up yesterday with blue skies and sunshine.
Do you guys have any plans for the weekend? Kyle and I are hosting our first cookout at our new house, which I’m really excited about!
If you’re hosting or attending a cookout and need a fun new side dish, you have to try this chipotle potato salad. If you love potato salad and can handle a little heat, you’re really going to love this one! I’ve made it twice already and am completely obsessed with it.
It’s a really simple recipe, but packs a big punch in the flavor department. Chipotle peppers combine with orange juice, lime juice, garlic, mustard, sugar, and mayo for the best potato salad dressing ever. Toss it with cooked potatoes, celery, red onion, and some fresh herbs and you’re good to go! It’s full of flavor and texture and can be made completely ahead, which makes it perfect for summer.
I’ve served this with cilantro lime grilled chicken and burgers – it paired perfectly with both. I also think it would be a fun side for tacos!
If you’re worried about the heat from the chipotle peppers, start with 1 and and taste the dressing. If it’s too much you can add a little more sugar to balance out the heat. I used 2 peppers in mine and found it the perfect balance of sweet and heat.
By the way, it may seem like a lot of dressing, but the potatoes do soak some of it up after it sits for a while. Plus, I like a lot of dressing on my potato salad!
I can see this chipotle potato salad being my go-to side dish all summer long! I might just go have some right now… 😉
- 2 ½ Pounds Baby Yukon Gold or Red Potatoes, scrubbed clean
- ¾ Cup Homemade Mayonnaise
- 2 Teaspoons Whole Grain Mustard
- 1-2 Chipotle Peppers in Adobo*
- 1 Garlic Clove, peeled
- 1 Lime, zested & juiced
- 1 Tablespoon Fresh Orange Juice
- 1 Tablespoon Sugar
- Salt & Pepper
- ½ Cup Celery, finely diced
- ¼ Cup Red Onion, finely diced
- 2 Tablespoons Fresh Parsley, chopped
- 2 Tablespoons Fresh Scallions, chopped
- Place the potatoes in a large pot and cover with cold water. Cover the pot and place it over high heat to bring the water to a boil. Once the water is at a rolling boil, remove lid and liberally salt the water. Allow the potatoes to cook for about 15-20 minutes, or until just cooked through. Test for doneness by inserting a pairing knife into the center – you want it to easily glide through with just a hint of resistance. Drain the potatoes and rinse them with cold water. Set aside while you prepare the dressing.
- Combine the mayonnaise, mustard, chipotle peppers, garlic, lime zest, lime juice, orange juice, and sugar in the bowl of a mini food processor or blender. Mix until the dressing is very creamy, then season with salt and pepper.
- Cut the cooled potatoes into wedges and place in a large bowl. Add in the celery, red onion, and the dressing. Toss well to combine, thinning the mixture with a little water if it seems too thick. Chill the potato salad for 30 minutes. When ready to serve, top with fresh parsley and scallions. Enjoy!