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Chipotle Potato Salad
Prep Time
10 mins
Cook Time
25 mins
Cooling Time
15 mins
Total Time
50 mins
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!
  • 3 Pounds Baby Yukon Gold or Red Potatoes, scrubbed clean
  • Salt
  • 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
  1. 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. 

  2. 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.

  3. 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!

Recipe Notes

*If the heat ends up being too much for you, add a few pinches of sugar to balance it out.