Chipotle Potato Salad Ww Friendly Recipes

BACON AND CHIPOTLE POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water; add 2 teaspoons salt and bring to a boil.
• Reduce heat to medium; cover and cook 12 to 15 minutes or until potatoes are tender. Drain and cool.
• Meanwhile, in a small bowl, combine sour cream, mayonnaise, TABASCO® Chipotle Sauce, mustard, and garlic; mix well.
• Place potatoes in a large bowl with bacon and eggs. Add dressing and toss to coat. Season with additional salt, if needed. Cover and refrigerate.

CHIPOTLE POTATO SALAD

Steps:

• Place potatoes in a pot and cover with water. Bring water to a boil and season water liberally with salt and cook the potatoes until just fork tender, 8 to 9 minutes.
• Combine chipotles, sauce, marmalade, juice, vinegar in a bowl then whisk in the extra-virgin olive oil.
• Drain the potatoes well, return them to hot pot to let water evaporate, then add immediately to dressing. The dressing will be better absorbed by warm taters. Toss with onions and herbs and season the salad with salt and pepper, to taste. Serve warm or chill. Drizzle a little more extra-virgin olive oil over the salad if it gets dry.

CHIPOTLE POTATO SALAD

Steps:

• Step 1 Fill large pot with water; bring to boil over high heat. Add potatoes; return water to boil, reduce heat to medium low and simmer until potatoes are fork- tender, about 15 minutes. Drain potatoes and set aside until cool enough to handle. Step 2 Meanwhile, in large bowl, add remaining ingredients; mix until well combined. Add warm potatoes to bowl with mayonnaise mixture and mix well. Transfer Chipotle Potato Salad to serving bowl; top with bacon and cheese, if desired. Serve.

CHIPOTLE PEPPER POTATO SALAD

Steps:

• 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., In a large bowl, lightly mash 1-1/2 cups potatoes. Add the onions, corn, sweet peppers, eggs, cilantro and remaining potatoes., In a small bowl, combine the mayonnaise, lime juice, chipotle peppers and adobo sauce, garlic, lime zest, cumin, salt and pepper. Pour over potato mixture and toss to coat. Refrigerate for 1 hour or until chilled.

CHIPOTLE SWEET POTATO SALAD

Steps:

• Preheat oven to 425°. Place sweet potatoes in a parchment-lined 15x10x1-in. baking pan; cover tightly with foil. Roast until tender, 25-30 minutes. Cool. Transfer to a large bowl., Add onion, celery, poblano and jalapeno. Combine mayonnaise, lime juice, chipotle pepper, salt and pepper; pour over potato mixture and toss gently to coat. Refrigerate, covered, until serving. Sprinkle with cilantro.

CHIPOTLE POTATO SALAD

Steps:

• Boil potatoes until soft, but not mushy.
• After potatoes have cooled, dice them and place in a medium size bowl.
• Add all remaining ingredients and stir.
• Best eaten while potatoes are still warm.

CHIPOTLE POTATO SALAD - WW FRIENDLY

Steps:

• To prepare the chipotle dressing.
• Combine the chipotle pepper and adobo sauce, garlic, olive oil, vinegar, pepper, and salt in a blender until pureed, or combine all the ingredients in a mixing bowl with a wire whisk.
• To prepare the salad.
• Steam or boil the potatoes for about 20 minutes, or until cooked through but still firm.
• Chill the potatoes completely.
• Transfer the potatoes to a large mixing bowl, and add the diced peppers, onion, corn and cilantro.
• Toss the salad with the dressing, and serve.

CHIPOTLE POTATO SALAD

Steps:

• Place potatoes and 1 teaspoon salt in large saucepan and cover with cold water by 1 inch. Bring to boil over high heat, reduce heat to medium-low, and simmer until potatoes are tender, 10 to 15 minutes.
• Drain potatoes thoroughly in colander, then spread out on rimmed baking sheet. Mix 2 tablespoons pickle brine and mustard together in bowl, then drizzle over potatoes, carefully tossing until evenly coated. Refrigerate potato mixture until cooled slightly, about 15 minutes.
• Combine mayonnaise, onion, scallions, celery, cilantro, vinegar, chipotle and adobo sauce, garlic, lime juice, celery seeds, pickles, remaining 1 tablespoon pickle brine, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Add cooled potato mixture and toss to combine. Cover and refrigerate until well chilled, about 30 minutes. (Salad can be refrigerated for up to 2 days.)

CHIPOTLE-ROASTED NEW POTATOES

Steps:

• Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
• In a large bowl, whisk together sour cream, chipotle peppers, salt and black pepper; add potatoes and toss to coat.
• Transfer potatoes to prepared baking sheet and roast until golden brown and tender, turning potatoes once or twice during roasting so they brown evenly, about 40 to 45 minutes. Sprinkle with lime juice before serving. Yields about 2/3 cup per serving.