Creamy Chipotle Potato Salad Recipes
BACON AND CHIPOTLE POTATO SALAD
Combine TABASCO® Chipotle Sauce with bacon to make a smoky potato salad that's full of flavor.
Provided by Tabasco
Categories Trusted Brands: Recipes and Tips TABASCO® Brand
Time 30m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 373.5 calories, Carbohydrate 23.5 g, Cholesterol 99.8 mg, Fat 28.8 g, Fiber 2.5 g, Protein 7.1 g, SaturatedFat 8.6 g, Sodium 466.8 mg, Sugar 1.3 g
CHIPOTLE POTATO SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 18m
Yield 4 servings
Number Of Ingredients 11
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.
CREAMY CHIPOTLE POTATO SALAD
Here's a potato salad with a nice Tex-Mex appeal-with peas, corn and chopped chipotle peppers in a sour cream dressing.
Provided by My Food and Family
Categories Home
Time 3h
Yield 12 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Cook potatoes in boiling water for 15 min. or just until tender.
- Meanwhile, combine remaining ingredients in large bowl.
- Drain potatoes well. Add to sour cream mixture; mix lightly. Cover and refrigerate several hours or overnight.
Nutrition Facts : Calories 110, Fat 4 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 120 mg, Carbohydrate 18 g, Fiber 2 g, Sugar 3 g, Protein 2 g
CHIPOTLE POTATO SALAD
Make and share this Chipotle Potato Salad recipe from Food.com.
Provided by Elizabeth Fullerton
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
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 SWEET POTATO SALAD
I love the velvety taste and texture of sweet potatoes. A friend served sweet potatoes cooked with peppers and they tasted delicious together. I took those flavors and developed them into this creamy, smoky potato salad. -Carolyn Eskew, Dayton, Ohio
Provided by Taste of Home
Categories Lunch Side Dishes
Time 45m
Yield 9 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 322 calories, Fat 18g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 278mg sodium, Carbohydrate 38g carbohydrate (16g sugars, Fiber 5g fiber), Protein 3g protein.
CREAMY LIME CHIPOTLE DRESSING
This chipotle dressing is a creamy and delicious salad dressing recipe that's ideal for pasta salad, potato salad, or on your favorite greens. It also goes well as a dip for raw veggies or drizzled over roasted veggies. You'll LOVE it!
Provided by Kristen Stevens
Categories Salad Dressing
Time 10m
Number Of Ingredients 8
Steps:
- Add all the Chipotle Lime Dressing ingredients to a 2-cup mason jar and shake to mix.
- Keeps well for 5-6 days in your fridge.
Nutrition Facts : ServingSize 2 tablespoons, Calories 56 kcal, Carbohydrate 2 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 834 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 4 g
CHIPOTLE POTATO SALAD
Knock their socks off at the next potluck with our Chipotle Potato Salad recipe. Veggies, herbs, crumbled bacon and a chipotle-spiked dressing make this recipe one that they will really remember.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 14 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Place potatoes in large microwaveable dish. Add water; cover with lid. Microwave on HIGH 12 to 15 min. or just until potatoes are tender; drain. Spoon potatoes into large bowl.
- Refrigerate 1 hour or until completely cooled.
- Add remaining ingredients; mix lightly.
Nutrition Facts : Calories 190, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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CHIPOTLE POTATO SALAD - TAO OF SPICE
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Cuisine Mexican InspiredTotal Time 35 minsCategory SidesCalories 223 per serving
- Arrange peppers on a baking sheet and broil for seven minutes or until the skins are blistered and browned.
- Meanwhile, place potatoes in a large pot and cover with water. Add three tablespoons of salt. Bring to a boil, then reduce heat to medium and cook, uncovered, for approximately five minutes or until potatoes are fork tender.
LOADED POTATO SALAD WITH BEST EVER POTATO SALAD DRESSING ...
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Cuisine AmericanCategory SaladServings 8-10Total Time 30 mins
- Scrub potatoes clean. Dice into big bite size pieces. Place in sauce pan with plenty of water to cover the potatoes. Add 1/2 tsp salt. Boil for 12-15 minutes or until potatoes are knife tender but not mushy.
- To make Potato Salad Dressing, in a wide large mixing bowl, add all of the dressing ingredients - mayonnaise, yogurt, minced garlic, minced chipotle, Dijon mustard, lime juice (or vinegar if using), hot sauce, 1/2 tsp salt, and 1/4 tsp of black pepper. Mix well. Taste and adjust salt and lime juice.
- To assemble salad, add warm potatoes (boiled and drained) into the bowl with dressing, followed by rest of salad ingredients - red onion, green onion, cherry tomatoes, black bean, corn, and cilantro. Gently mix to coat everything in dressing sitting at the bottom of the bowl. Taste and adjust salt and lime juice.
- Transfer to a serving bowl. Garnish with more cilantro, sliced green onion. Serve with side of tortilla chips and lime wedges. Enjoy!
CHIPOTLE POTATO SALAD - FASHIONABLE FOODS
From fashionablefoods.com
Estimated Reading Time 3 minsTotal Time 50 mins
- 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!
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- Cut the potatoes in half lengthwise and cut each half into thirds. Transfer potatoes to a large saucepan and cover with water by 1inch. Place over high heat and bring to a boil. Allow to boil for about 15-20 minutes, or until fork tender. Transfer the potatoes to a colander and strain thoroughly.
- In the meantime, make the dressing by adding mayonnaise, lime zest and juice, cumin, salt, adobo sauce, chili powder and black pepper to a bowl. Whisk to combine. Set aside until ready to use.
- Add the black beans, corn, red bell pepper, onion, celery, cilantro and dressing. Stir ingredients together until mixed and transfer to the refrigerator to chill, about 3 hours. Once chilled, serve and enjoy.
CREAMY POTATO SALAD RECIPE - MICHAEL SCHLOW'S POTATO SALAD
From delish.com
Cuisine AmericanEstimated Reading Time 2 minsServings 8
- Meanwhile, softly poach the eggs (See Tips & Techniques) until the whites are firm but the yolks are still fairly runny, about 3 minutes.
- Drain the potatoes and combine while still hot with the eggs, chipotle pepper, adobo sauce, scallions, red onion, bacon, carrot, olive oil, and vinegar. (The eggs will break up on their own as the salad is tossed.) Cool for 10 to 15 minutes, then stir in the mayonnaise. (The salad can be prepared to this point a couple of hours ahead of serving.) Right before serving, add the parsley, salt, and pepper, and mix well.
CHIPOTLE RANCH POTATO SALAD - WILL COOK FOR SMILES
From willcookforsmiles.com
Reviews 10Category Side DishCuisine AmericanEstimated Reading Time 5 mins
- Bring a large pot with water, about half way full, to boil and add some salt and a little bit of chipotle chili pepper powder (just a dash for flavor).
- Cut potatoes into cubes that are about 1/2 inch in size or a little bigger. Add them to the pot. (If water does not cover all the potatoes, add a little more until potatoes are all covered.)
- Cook over medium heat until potatoes are done but not over-done where they fall apart. (13-17 minutes. Check for doneness often. Easy way to check is to stick a fork or a butter knife in one of the potato pieces and if it goes through easy, it's done.)
- Drain potatoes completely and add them to a large mixing bowl. Let them cool to room temperature.
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