Copper bowl of smoky chipotle potato salad

Smoky Chipotle Potato Salad

  • Author: Carla
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes


Smoky chipotle sauce paired with roasted corn, bacon and smoked paprika elevate this potato salad to a whole new level. Creamy and delicious!


  • 2 lbs. Potatoes (cubed)
  • 3 Strips Cooked Bacon (crumbled)
  • 10 oz. Bag Frozen Corn (thawed)  or 2 1/4 C. (fresh)
  • ¼ Red Onion (diced)
  • 1 Jalapeno (diced)
  • 2 t. Smoked Paprika (divided)
  • ¾ t . Dijon Mustard
  • ¼  C. + 1 T. Chipotle Sauce (I love Cholula)
  • 1 ½  C. Just Mayo (only mayo I ever use)
  • ¼ C. Cilantro (chopped)
  • ¼  Lime (juiced)
  • ¼  t. Cumin
  • ½  t. Garlic Powder


  1. Preheat oven to 425 degrees.
  2. Place corn and red onion on a baking sheet. Drizzle with olive oil. Sprinkle with salt, pepper and 1 t. smoked paprika.
  3. Roast at 425 degrees for 15 minutes. Let cool and set aside.
  4. Boil potatoes until fork tender. Strain and set aside.
  5.  In a large bowl mix remaining ingredients except cilantro and bacon together.
  6. Add cooled potatoes and cooled corn mixture. Toss until well combined.
  7. Top with cilantro and bacon before serving.


I used a mixture of red and white fingerling potatoes, but feel free to use any potatoes. I think sweet potatoes would be amazing!

You could leave out the bacon to make this dish vegan.