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 we are 1 week out from the 4th of July? I can’t. It always seems like once we celebrate Independence Day the summer is gone in the blink of an eye.
Whyyyyy does time have to go so fast?! On July 8th we’re going to have a 5 month old baby. HOW is that even possible? Whoever said time goes by faster the older you get wasn’t kidding. And once you throw a baby in there? Even faster.
Before I get all teary-eyed, let’s talk about this here chipotle potato salad. I shared this tasty recipe a few years ago and thought it could use a little refresh on the photos. So here I am!
This is a really simple recipe, but packs a big punch in the flavor department. Chipotle peppers combine with orange juice, lime juice, garlic, mustard, and mayo for the best potato salad dressing ever. Toss it with cooked potatoes, celery, red bell pepper, 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 grilled chicken tacos! Mmmmm.
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 sugar to balance out the heat. I’ve used 1 large pepper before and also 2 smaller peppers and found it to be the perfect amount of heat.
If you’re one of those individuals that think classic potato salad is boring, then you need to try this chipotle version. There is nothing boring about this one!
- 3 Pounds Baby Yukon Gold or Red Potatoes, scrubbed clean
- ¾ Cup Mayonnaise
- 2 Teaspoons Dijon Mustard
- 1-2 Chipotle Peppers in Adobo*
- 1 Garlic Clove, peeled
- 1 Lime, zested & juiced
- 1 Tablespoon Fresh Orange Juice
- ½ Teaspoon Salt
- ½ Teaspoon Black Pepper
- ½ Cup Celery, finely diced
- ¼ Cup Red Bell Pepper, finely diced
- ¼ Cup Red Onion, finely diced
- 2 Tablespoons Fresh Parsley, chopped
- 2 Tablespoons Fresh Scallions, chopped
- 1-2 Tablespoons Milk or Water, if necessary to thin the dressing
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 10 minutes, or until a pairing knife easily glides through with just a hint of resistance. Drain the potatoes into a colander and then place the colander back into the pot and cover with a dish towel. Set aside to steam for 15 minutes. After 15 minutes, allow the potatoes to cool for about 15 minutes or until you can handle them.
Combine the mayonnaise, mustard, chipotle peppers, garlic, lime zest, lime juice, orange juice, salt, and pepper in the bowl of a mini food processor or blender. Mix until the dressing is very creamy.
Cut the potatoes in half (for smaller ones) and wedges (for larger ones) and place in a large bowl. Add in the celery, bell pepper, red onion, parsley, scallions and the dressing. Toss well to combine, thinning the mixture with milk or water if it seems too thick. Chill the potato salad for 30 minutes. Enjoy!
*If the heat ends up being too much for you, add a few pinches of sugar to balance it out.