This Chipotle Potato Salad recipe is a summer side dish made with eggs and Yukon gold potatoes. It's tossed in a smoky creamy mayo dressing.
I never met a potato salad that I didn't like and this one is no exception. This Southwest Potato Salad puts a twist on the classic version. It's tossed in a smoky and tangy chipotle mayo and makes for a perfect BBQ side dish.
I love the side dishes served at a summer BBQ just as much as the BBQ itself. I find myself loading my plate with sides like pasta salads, coleslaw, and potato salad alongside the burgers and brats.
A good side dish is one that complements the flavors of the main dish, without overpowering it. This recipe does just that.
It's made with Yukon gold potatoes, hard boiled eggs, a creamy mayo dressing flavored with chipotles in adobo sauce, and minced chives.
This potato salad pairs nicely with everything from grilled chicken to grilled or roasted meats of any kind. It an also be served alongside your favorite vegetarian grilled dishes.
Jump to:
- What Are The Best Potatoes For Potato Salad?
- Is It Better To Boil Potatoes Whole Or Cut Up?
- Ingredients For Chipotle Potato Salad
- How To Boil Potatoes For Salad
- How To Make Hard Boiled Eggs
- How To Make Chipotle Mayo Dressing
- How To Make Chipotle Potato Salad
- What To Do With Extra Chipotles In Adobo
- Can Potato Salad Be Made Ahead Of Time?
- Why Is My Potato Salad Watery?
- How Long Does Potato Salad Last In The Fridge?
- Can It Be Frozen?
- Chipotle Potato Salad
What Are The Best Potatoes For Potato Salad?
In general, it's best to choose a variety of potatoes that is waxy and thin-skinned. Waxy potatoes contain less starch and retain their shape better when boiled. This makes for optimal taste and texture when making potato salad.
I find that Yukon gold or red potatoes are both great options when choosing which potato to use for potato salad. I used Yukon gold potatoes when making this recipe, but small red potatoes would work just as well.
Yukon gold potatoes are small in size and their skin is smooth. Their flesh is yellow or gold in color, their taste is slightly sweet, and the texture is creamy. You can find Yukon gold potatoes in the produce section of your local grocery store.
I love to use Yukon gold potatoes to make these Gluten Free Au Gratin Potatoes!
Russet potatoes are better suited for baking or mashing, due to their starchy nature and it is generally not recommended to use them when making potato salad.
Is It Better To Boil Potatoes Whole Or Cut Up?
I find that it's best to cut up potatoes before boiling them for potato salad. This helps the potatoes to cook more quickly and ensures that they cook evenly.
It's important to cut the potatoes into relatively even sizes, so that they cook evenly.
Peeling the potatoes is not necessary, but it is important to wash and scrub the potatoes before chopping them to remove any excess dirt.
Ingredients For Chipotle Potato Salad
Here's what you'll need to make it.
- 3 lbs. Yukon Gold Potatoes (or small red potatoes)
- 6 Eggs
- ¼ cup Mayo
- 3-4 Tbsp. Adobo Sauce
- 1 tsp. Sugar
- 1 ½ tsp. Garlic Powder
- 1 ½ tsp. Onion Powder
- 1 ½ Tbsp. White Wine Vinegar (or vinegar of choice)
- ¾ tsp. Kosher Salt (split)
- ¼ tsp. Pepper
- ¼ cup Minced Chives
How To Boil Potatoes For Salad
I love to use Yukon gold potatoes, because they are relatively small in size and are generally find cut into halves. The same is true of small red potatoes.
- To prepare the potatoes, first wash and scrub them to remove any excess dirt.
- Dry the potatoes and chop them into halves or quarters, depending on the size of your potatoes. Make sure that the potatoes are relatively equal in size to ensure even cooking.
- Place the chopped potatoes in a large pot and fill it with cold water that reaches an inch above the potatoes. Add ½ tsp. kosher salt to the pot and stir.
- Set the pot on the stove top and bring to a boil. Once the water is boiling, reduce to a low boil and cook uncovered until the potatoes are fork-tender.
- Once the potatoes have finished cooking, place them in a strainer in the sink and drain all of the water.
- Allow the potatoes to cool before making the potato salad. Feel free to run them under cold water if you don't have time to allow them to cool.
It's important to remember that cooking times may vary, depending on the size of the potatoes and the type used.
Generally, chopped potatoes take 8-10 minutes to cook and halved potatoes 10-12 minutes. It's best to keep an eye on them, so that they do not overcook.
Overcooked potatoes can result in a mushy texture and watery potato salad.
How To Make Hard Boiled Eggs
One ingredient that I love added to any potato salad is hard boiled eggs. They add a creamy texture and richness to the dish.
It's super easy to make hard boiled eggs and they can be prepared on the stove top at the same time as the potatoes.
I use this method to make both Mustard Egg Salad and Dill Egg Salad. It works perfectly every time.
- To make the hard boiled eggs, place 6 eggs in a small pot and cover them by 1-2 inches of water.
- Place the pot (uncovered) on the stove top and bring the water to a boil. Once the water is boiling, turn off the heat, cover the pot, and set a timer for 12 minutes.
- After 12 minutes, place the eggs in a bowl full of ice water. Allow the eggs to sit in the ice water for at least 5 minutes.
- Remove the eggs from the water and dry them with a towel.
- Lightly tap the eggs on a hard surface and peel the shells. Once all the shells are removed place the eggs on a cutting board and cut them into large pieces.
Peeling hard boiled eggs does take some patience, but it's well worth the effort.
You can chop the eggs as large or small as you like. I prefer the eggs cut into large chunks, but the size of the eggs is entirely up to you.
How To Make Chipotle Mayo Dressing
One of my favorite ingredients to use in any recipe (including this Chipotle Potato Salad) is the adobo sauce that is found in a can of chipotles in adobo.
Chipotles in adobo are smoked and dried jalapeno peppers that are rehydrated and canned in a tangy and spicy sauce made from tomato puree, vinegar, and spices.
You can use both the chipotle peppers and the adobo sauce from a can of chipotles in adobo. This recipe calls for just the adobo sauce, but you can certainly chop up and add some of the peppers if you'd like to make it spicier!
You can find chipotles in adobo in the Mexican section of your local grocery store. It's important to look for a brand that is gluten free if gluten is an issue for you.
- To make the dressing, add ½ cup mayo, 3-4 Tbsp. adobo sauce (depending on how spicy you like your dressing), 1 ½ Tbsp. white wine vinegar, 1 tsp. sugar, 1 ½ tsp. each garlic powder and onion powder, and ¼ tsp. each kosher salt and pepper to a small bowl. Whisk until completely combined with a fork or small whisk.
- Mince ¼ cup fresh chives and add them to the dressing. Stir until combined.
You can add more or less of the adobo sauce, depending on how spicy you like your dressing.
If you find that the dressing is too spicy, add a bit more sugar to balance out the spice.
Feel free to sub any variety of vinegar you like for white wine vinegar. I like to use white wine vinegar when making salad dressing, because the flavor is mild and does not overpower the dressing, but any variety (besides balsamic or malt vinegar) should work.
How To Make Chipotle Potato Salad
Once the potatoes, eggs, and dressing are finished it's time to combine and turn the dish into potato salad.
It's best that the potatoes have cooled before adding the dressing for optimal texture and flavor.
- Place the cooled potatoes into a large mixing bowl.
- Pour half of the dressing over the potatoes and stir with a large spoon until combined. Add the remainder of the dressing and stir until combined.
- Add the chopped eggs and carefully stir them into them into the potato salad.
- Garnish with some extra minced chives and adjust the salt and pepper levels as needed.
You can add as much or as little of the dressing as you like. Feel free to start with a portion of the dressing and add more, according to your tastes.
What To Do With Extra Chipotles In Adobo
I always end up with extra chipotles in adobo in my refrigerator and try my best to use them up, but sometimes it's necessary to save them, so that they don't go to waste.
Check out this post to learn How To Save Leftover Chipotles In Adobo Sauce.
Here are some easy recipes that will help you use up any extra chipotles in adobo sauce if you don't feel like freezing it.
- Mango Chipotle Quinoa Bowl
- Cheesy Chipotle Turkey Sliders
- Chipotle Cheddar Mashed Potatoes
- Baked Rice Balls with Chipotle Sauce
- Spicy Thousand Island Dressing
- Chipotle Chicken Panini
- Slow Cooker Barbacoa Tacos
Can Potato Salad Be Made Ahead Of Time?
The great thing about this potato salad is that it can be made the day ahead.
If making the day ahead, make sure to cover the bowl of potato salad tightly with plastic or cling wrap and store it in the fridge until ready to serve.
Why Is My Potato Salad Watery?
It's important to drain and cool the potatoes thoroughly after cooking, so that they don't retain any extra water. That extra water may be released as the potato salad sits in the fridge, causing it to become watery.
Love potato salad? Check out these recipes!
How Long Does Potato Salad Last In The Fridge?
Any leftover potato salad may be stored in an airtight container in the fridge for 2-3 days.
It's important to remember not to let potato salad sit out in the sun for more than 1-2 hours if serving at a picnic or potluck, as it contains mayo.
Can It Be Frozen?
I do not recommend freezing this potato salad recipe, as it's best enjoyed fresh or within a few days.
If you like this Chipotle Potato Salad, be sure to check out this Southwest Chipotle Coleslaw!
Looking For More Summer Sides? Check out these Recipes!
- Healthy Pea Mint Salad
- Grilled Corn Feta Salad
- Summer Pesto Pasta Salad
- Light Crunchy Coleslaw
- Dill Pickle Pasta Salad
- Sundried Tomato Pesto Pasta Salad
- Blue Cheese Coleslaw
- Balsamic Pickled Beet Salad
Looking For More Unique Potato Salad Recipes? Don't Miss These!
Cajun Potato Salad
Instant Pot Greek Potato Salad
Dill Pickle Potato Salad
Chipotle Potato Salad
Ingredients
For The Potato Salad:
- 3 lbs. Yukon gold potatoes or small red potatoes
- 6 eggs
- ½ tsp. kosher salt
For The Dressing:
- ½ cup mayo
- 3-4 Tbsp. adobo sauce from can of chipotles in adobo
- 1 ½ Tbsp. white wine vinegar
- 1 tsp. sugar
- 1 ½ tsp. garlic powder
- 1 ½ tsp. onion powder
- ¼ tsp. kosher salt
- ¼ tsp. pepper
- ¼ cup fresh chives minced
Instructions
For The Potatoes:
- Wash and scrub 3 lbs. of Yukon gold or small red potatoes to remove any excess dirt. Dry the potatoes with a towel.
- Chop the potatoes into halves or quarters, depending on the size of your potatoes. Make sure that the potatoes are relatively equal in size to ensure that they cook evenly.
- Place the chopped potatoes in a large pot and fill it with cold water that reaches an inch above the potatoes. Add ½ tsp. kosher salt to the pot and stir.
- Place the pot of potatoes on the stove top and bring to a boil. Once the water is boiling, reduce to a low boil and cook the potatoes, uncovered, until they are fork-tender. Cooking times may vary depending on the size of your potatoes and type of potato used. Generally, quartered potatoes take 8-10 minutes to cook and halved potatoes take 10-12 minutes. Make sure not to overcook the potatoes!
- Once the potatoes are fork tender, pour them into a strainer in the sink and drain them completely. Allow the potatoes to cool before tossing them in the dressing.
For The Eggs:
- Place 6 eggs in a small pot and cover them by 1-2 inches of water.
- Place the pot (uncovered) on the stove top and bring the water to a boil. Once the water is boiling, turn off the heat, cover the pot, and set a timer for 12 minutes.
- After 12 minutes, place the eggs in a bowl full of ice water. Allow the eggs to sit in the ice water for at least 5 minutes. Remove the eggs from the water and dry them with a towel.
- Lightly tap the eggs on a hard surface and peel the shells. Once all the shells are removed place the eggs on a cutting board and cut them into large pieces.
For The Dressing:
- Add ½ cup mayo, 3-4 Tbsp. adobo sauce (depending on how spicy you like your dressing), 1 ½ Tbsp. white wine vinegar, 1 tsp. sugar, 1 ½ tsp. each garlic powder and onion powder, and ¼ tsp. each kosher salt and pepper to a small bowl. Whisk until completely combined with a fork or small whisk.
- Mince ¼ cup fresh chives and add them to the dressing. Stir until combined.
Assemble The Potato Salad:
- Place the cooled potatoes into a large bowl. Pour half of the dressing over the potatoes and stir with a large spoon until combined. Add the remainder of the dressing and stir until combined.
- Add the chopped eggs and carefully stir them into them into the potato salad.
- Garnish with some extra minced chives and adjust the salt and pepper levels as needed.
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