Add to Collection
Go to Collections
Smoky Chipotle Potato Salad
Smoky and earthy - perfect with grilled meats
Servings 8 people
- 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.
Calories: 142kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Sodium: 123mg | Potassium: 527mg | Fiber: 3g | Sugar: 1g | Vitamin A: 390IU | Vitamin C: 28.4mg | Calcium: 25mg | Iron: 1.2mg