A simple spicy 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, and the adobo adds an excellent earthiness. 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. Careful with the amount you add – start with a small amount (like half a teaspoon) and ramp up. Crushed red pepper can add a surprising amount of heat relatively quickly.
If you like this chipotle potato salad, you’ll love many of our other sides. Take a look at our spicy recipe index to discover 80+ more deliciously fiery sides! Our spicy corn on the cob is an excellent pairing with chipotle potato salad. The two together will really fire up your family barbecue (or have the corn on the cob as your main course). Or try another potato-based recipe: This jalapeño popper mashed potatoes recipe is sure to be a fan favorite.
- 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.