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.
- 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.