Chipotle Potato Salad

5 from 1 vote

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.

Prep Time10

Cook Time20

Cooling Time:30

Total Time1

Course: Side Dish

Cuisine: Southwest

Diet: Gluten Free, Vegetarian

Keyword: southwest potato salad, Yukon gold potato salad, potato salad with eggs

Servings:

Calories: 199kcal

Author: Christine Rooney

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

US Customary - Metric

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.

Notes

You can adjust the spice level of the dressing by adding more or less adobo sauce. 3-4 Tbsp. is enough to provide a smoky and slightly spicy flavor to the potato salad. Feel free to chop up some of the peppers and add it to the dressing if you prefer more spice.

If the dressing is too spicy, feel free to add a bit more sugar to balance out the spice.

Make sure to choose a gluten free brand of chipotles in adobo if gluten is an issue for you (always check labels to be sure).

You can sub red wine or apple cider vinegar for white wine vinegar. I do not recommend using balsamic or malt vinegar (which is not gluten free).

Nutrition