Description
A delicious and creamy Smoky Chipotle Potato Salad with a hint of spice, perfect for any gathering.
Ingredients
- 2 pounds baby potatoes, halved
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon chipotle powder (adjust to taste)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red onion
- 1/4 cup diced bell pepper (any color)
Instructions
- In a large pot, bring salted water to a boil. Add the halved baby potatoes and cook until tender, about 15-20 minutes. Drain and let cool slightly.
- In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, chipotle powder, garlic powder, onion powder, salt, and pepper until smooth.
- Once the potatoes are cool enough to handle, add them to the bowl with the dressing. Gently toss to coat the potatoes evenly.
- Fold in the chopped cilantro, diced red onion, and diced bell pepper. Adjust seasoning with more salt and pepper if needed.
- Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled or at room temperature.
Notes
- For a creamier texture, add an extra 1/4 cup of mayonnaise.
- Try adding diced avocado for a rich flavor and additional creaminess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: varies with added salt
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg