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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

Description

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


Ingredients

  • 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

Instructions

  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.

Notes

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.