Chipotle Jalapeño Potato Salad Recipes

CHIPOTLE JALAPEñO POTATO SALAD

Steps:

• Combine all ingredients. Note: we used Gordon's American potato salad.
• Chill.
• Serve with pepper sauce on the side as well.

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.

JALAPENO POTATO SALAD

Steps:

• In a large mixing bowl, combine all ingredients. Cover and refrigerate 1 hour for flavors to meld. Serve chilled.

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:

• 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.