A simple earthy side…
Looking for something simple and smoky to pair with your grilled meats? This smoky chipotle potato salad is a perfect match. It’s not thick on the sauce – instead it lets the chipotle peppers and adobo sauce do their job. They provide a nice smoky heat to the potato side. Feel free to add ingredients as well – both corn and bacon work well and can be added to this simple recipe.
Chipotle peppers alone provide a nice earthy smokiness, but if you want a little more smoke (without the heat), try a dash of liquid smoke in the recipe. You can also increase the heat without the smoke by adding in some crushed red pepper.
Tempting? See this recipe being made…
Smoky Chipotle Potato Salad
- 2 pounds baby red potatoes
- 1/2 cup celery diced
- 1/2 cup flat leaf parsley minced
- 3 scallions chopped (both green and white parts)
- 1 chipotle pepper minced (from chipotle peppers in adobo sauce)
- 3 tablespoons olive oil more as needed to coat
- 2 tablespoons red wine vinegar more to taste
- 1 teaspoon adobo sauce from chipotle peppers in adobo sauce
- In a large pot of boiling water, add the baby red potatoes and a pinch of salt. Boil the potatoes for 8 to 10 minutes (until they are cooked through).
- Remove the potatoes from the water and allow them to cool to near room temperature. Cut each potato into quarters.
Add the potatoes to a large bowl and add the celery, parsley, scallions, chipotle pepper, adobo sauce, olive oil, red wine vinegar, and liquid smoke. Stir to coat. Add additional olive oil and/or red wine vinegar as needed to coat/adjust tanginess.
- Add salt and pepper to taste, then serve.
Corn and/or bacon are excellent additions to this chipotle potato salad. Add 1/2 cup fresh corn to the recipe and/or 3 to 4 pieces of crumbled bacon.
To increase the smokiness, you can add more chipotle (also increasing the spiciness) or a dash of liquid smoke.
Want more heat without the smoke? 1/3 teaspoon crushed red pepper is a good place to start. Adjust up from there.