Chipotle Potato Salad Recipes

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.

MESA GRILL'S SOUTHWESTERN POTATO SALAD

Steps:

• Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.

GRILLED FINGERLING-POTATO SALAD WITH CHIPOTLE BACON VINAIGRETTE

Steps:

• Put the potatoes in a large pot and cover with 2 inches of water and a tablespoon of salt, then set over high heat until it comes to a boil. Cook about 5 to 7 minutes. Drain potatoes, place on a baking sheet and allow to cool slightly, then halve the potatoes lengthwise. (You can do this the day before.)
• Meanwhile, cook the bacon in a sauté pan until crisp. Reserve bacon and, in a small bowl, 1 tablespoon of the rendered fat.
• Light a fire in a fire pit with a grill, or in a charcoal grill, or set a gas grill to high. If you have a strong vent in your kitchen, you may use your stove with a burner set to high. Place a large cast-iron grill pan over the heat and allow it to get hot. You can let the fire die slightly. If using a gas grill or stove, turn heat to medium.
• Put the potatoes and the sliced onions in a large bowl and toss gently with 2 tablespoons of the olive oil, and salt and pepper to taste. Working in batches, grill the potatoes cut-side down on the grill until they have developed a light char, approximately 2 to 3 minutes. Grill the onions until they are charred, approximately 4 to 6 minutes a side. Return potatoes and onions to bowl.
• For the dressing, combine the remaining olive oil, bacon fat, red-wine vinegar and chipotle in a small bowl and whisk to emulsify. Add salt and pepper to taste. Add the dressing to the potato-and-onion mixture and toss gently to combine. Let sit for 20 minutes to allow the flavors to penetrate the potatoes. Crumble bacon over the top.

CHIPOTLE POTATO SALAD

Steps:

• Add the potatoes to a large bot and cover with water. Bring the water to a boil and then add a generous sprinkle of salt. Let the potatoes boil in the salted water for 12-15 minutes or until fork tender. Drain the potatoes and let cool.
• Slice the bacon into lardons and then add it to a skillet heated over medium heat. Cook until crispy, stirring occasionally to make sure that it does not burn. Set a bit of bacon aside for garnish.
• Next, make the dressing. Add the mayonnaise, lime juice, chipotle peppers, cilantro, green onion, garlic, and salt to a high-powered blender or food processor. Blend until the dressing is smooth and creamy.
• Now it's time to make the potato salad. Add the cooled potatoes, bell pepper, red onion, and cooked bacon to a large mixing bowl. Pour on the chipotle dressing and stir until well combined. Give the potato salad a taste and add more salt if needed. Garnish with crispy bacon and chives. Serve immediately or cover and refrigerate the potato salad before serving.

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:

• Clean red potatoes and leave skin on. Boil in salted water until just tender.Cool and quarter them. Take 1 pepper and ttsp. of sauce from can , mix with 1/4 cup of orange juice and blend until smooth. Take this and mix1/4 cup of salad dressing together.Clean and chop roughly 2 tlbs.of cilantro. Clean and chop green onions.Add garlic powder to dressing mixture,also some salt.Toss all ingrediants with potatoes and either serve warm or chilled.

GRILLED SOUTHWESTERN POTATO SALAD

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 5 minutes. Drain potatoes and toss with oil., Grill poblanos, covered, over high heat 8-10 minutes or until skins are blistered and blackened on all sides, turning occasionally. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat., Grill corn and potatoes, covered, over medium heat 12-15 minutes or until tender and lightly browned, turning occasionally. Cool slightly., Peel off and discard charred skin from poblanos; remove stems and seeds. Cut peppers into 1/2-in. pieces and place in a large bowl. Cut corn from cobs and cut potatoes into 3/4-in. pieces; add to peppers., In a small bowl, whisk buttermilk, sour cream and lime juice until blended; stir in jalapeno, cilantro and seasonings. Add to potato mixture, stirring in as much dressing as desired to coat. Serve with lime wedges. Refrigerate leftovers.

POTATO SALAD WITH CHIPOTLE PEPPERS(A MAN'S SALAD)

Steps:

• Mix first 7 ingredients together.
• Toss in remaining ingredients except 1 tablespoon bacon and salt and pepper.
• Mix well.
• Taste to see if you need to add salt and pepper.
• I myself like lots of pepper.
• Top with bacon bits.
• Chill& Serve.

CHIPOTLE POTATO SALAD

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.

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.