Potato Salad with Chipotle Peppers a Man's Salad
Bold, smoky, and loaded with irresistible flavor, this Potato Salad with Chipotle Peppers is a no-nonsense recipe that takes your classic potato salad to a whole new level. Featuring tender Yukon Gold potatoes coated in a creamy chipotle-lime dressing, this dish strikes the perfect balance of heat and tanginess, thanks to the smoky kick of chipotle peppers in adobo sauce and a splash of zesty lime juice. A hearty sprinkling of crispy bacon, fresh cilantro, and green onions adds layers of texture and vibrant flavor, making it a crowd-pleaser at backyard barbecues, game-day feasts, or potluck gatherings. Easy to prepare in under an hour, this “man’s salad” is a bold and satisfying side that pairs perfectly with grilled meats and all your favorite summer dishes. Whether served cold or at room temperature, it’s a guaranteed hit that will leave everyone coming back for seconds.
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Ingredients
- 2 pounds Yukon Gold potatoes
- 3 cups Mayonnaise
- 3 pieces Chipotle peppers in adobo sauce
- 2 tablespoons Lime juice
- 2 cloves Garlic cloves, minced
- 3 stalks Green onions, sliced
- 0.25 cup Fresh cilantro, chopped
- 4 slices Bacon, cooked and crumbled
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Smoked paprika (optional)
Directions
Step 1
Peel the Yukon Gold potatoes if desired, then cut them into bite-sized cubes.
Step 2
Place the potato cubes in a large pot and cover them with cold water. Add a pinch of salt to the water.
Step 3
Bring the potatoes to a boil, then reduce the heat to a simmer. Cook for 12-15 minutes or until the potatoes are fork-tender but not falling apart.
Step 4
Drain the potatoes and allow them to cool slightly. Spread them on a baking sheet to cool evenly.
Step 5
In a large mixing bowl, combine the mayonnaise, chipotle peppers (chopped finely), lime juice, and minced garlic. Stir until smooth and well-blended.
Step 6
Add the cooled potatoes to the bowl and gently toss to coat them with the chipotle dressing.
Step 7
Fold in the sliced green onions, chopped cilantro, and crumbled bacon. Reserve a small amount of each for garnish if desired.
Step 8
Season the salad with salt, black pepper, and smoked paprika (if using). Adjust the seasoning to taste.
Step 9
Transfer the potato salad to a serving dish and garnish with the reserved green onions, cilantro, and bacon.
Step 10
Refrigerate for at least 1 hour before serving to allow the flavors to meld together. Serve cold or at room temperature.
Nutrition Facts
| Serving size | (1919.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6283.7 |
| Total Fat 546.4g | 0% |
| Saturated Fat 55.8g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 771.9mg | 0% |
| Sodium 5510.1mg | 0% |
| Total Carbohydrate 324.1g | 0% |
| Dietary Fiber 19.4g | 0% |
| Total Sugars 10.9g | |
| Protein 45.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 241.2mg | 0% |
| Iron 11.3mg | 0% |
| Potassium 4738.9mg | 0% |
Source of Calories