Mexican twist on a classic; this chipotle potato salad is bursting with flavor. Creamy, smoky, and spicy; incorporating roasted poblano peppers, roasted red bell peppers, and corn. Naturally gluten-free and vegetarian.
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I’m back with another Mexican inspired potato salad. Unlike my recipe for cilantro lime sweet potato salad this one is creamy, rich, and incorporates some heat. Equally as good, but different.
I have been working on developing a potato salad like this for a couple of years now. Time after time it didn’t come out quite right, but it finally dawned on me that what I was missing was chipotle powder.
The addition of chipotle powder really makes this dish. It’s earthy, smoky, and adds some heat. Balancing it out is a cool sour cream sauce with a little bit of lime to brighten it up.
Then there are the veggies, which are plentiful. It’s got roasted peppers for additional earthiness, smokiness, heat, and a touch of sweet. Corn for further sweetness and a bit of crunch and zing from red onions. And potatoes….DUH!
So what do you need to make this potato salad?
- Poblano peppers
- Red bell peppers
- Red potatoes: Red potatoes are ideal because they are thin-skinned and less starchy than other varieties of potatoes, which helps them retain their shape when boiled.
- Salt: For boiling the potatoes and to season the potato salad.
- Sour cream: The base of the sauce.
- Lime juice: Gotta have that acidity.
- Chipotle powder
- Garlic powder
- Onion powder
- Corn: I recommend fresh ingredients whenever possible. I boiled two cobs of corn and cut the kernels off. It was equivalent to about a cup of corn. A little more or less wouldn’t hurt one bit, however. Alternatively, canned or frozen corn would also work. If using canned corn you will need to drain any liquid prior to use. Frozen corn will need to be warmed and drained first.
- Boiled eggs: This recipe requires only the boiled egg whites.
- Red onion
How do you make chipotle potato salad? (+tips)
Preheat broiler to high heat at least five minutes prior to use. Arrange peppers on a baking sheet in a single layer. Broil for approximately seven minutes or until skins are browned and blistered.
After placing peppers in the oven, place potatoes in a pot and cover with water. Add three tablespoons of salt. This may sound like a lot, but potatoes require a significant amount of salt as they are rather dense and it is difficult to season them adequately once they are cooked. Additionally, the use of fat (in this case sour cream) will dilute the salt.
Bring the potatoes to a boil, then reduce the heat to medium and cook, uncovered, for approximately five minutes or until potatoes are fork-tender.
Remove roasted peppers from the oven and transfer to a plastic baggy or a container with a tight-fitting lid. Allow to rest for 15 minutes.
Drain the potatoes and allow to cool for 5-10 minutes.
Remove the skins from roasted peppers and chop.
In a large bowl, combine sour cream, lime juice, chipotle powder, garlic powder, onion powder, and salt. Add the potatoes, roasted peppers, corn, boiled egg whites, and red onions.
Stir until well combined. Serve immediately or store for later.
How to store
Refrigerate in an airtight container for up to five days.
If you make this chipotle sweet potato salad I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instragram @taoofspiceblog. Love, light and happy cooking ya’ll ♥
- 2 Poblano peppers, destemmed, deseeded, and sliced in half lengthwise
- 2 red bell peppers, destemmed, deseeded, and sliced in half lengthwise
- 2 pounds red potatoes, 1/2" - 1" cubes
- 10 teaspoons salt, divided
- 1/2 cup sour cream
- 1 teaspoon lime juice
- 1 teaspoon chipotle powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup corn, canned, frozen or fresh boiled corn on the cob (two cobs)
- 4 boiled eggs, yolks removed and egg whites chopped or sliced
- 1/2 cup diced red onion
- Preheat broiler to high at least five minutes prior to use.
- Arrange peppers on a baking sheet and broil for seven minutes or until the skins are blistered and browned.
- Meanwhile, place potatoes in a large pot and cover with water. Add three tablespoons of salt. Bring to a boil, then reduce heat to medium and cook, uncovered, for approximately five minutes or until potatoes are fork tender.
- Transfer peppers to a plastic baggy or a covered container. Rest for at least 15 minutes.
- Drain potatoes and allow to cool for 5-10 minutes.
- Remove skins from roasted peppers and chop.
- In a large bowl, combine sour cream, lime juice, chipotle powder, garlic powder, onion powder, and salt.
- Add the potatoes, roasted peppers, corn, boiled egg whites, and red onions, Stir until combined. Serve immediately or refrigerate for future use.
Storage: Refrigerate in an airtight container for up to five days.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 223Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 125mgSodium: 2777mgCarbohydrates: 34gFiber: 4gSugar: 6gProtein: 9g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc