Yep. The world is hooked on anything chipotle – which is why it was so fun making this awesome chipotle potato salad. It’s also perfect if you’re hooked on barbecue season, picnic season, potato salad season.
Maybe you’re not hooked on chipotles yet, or you not know what they are exactly…
Essentially a chipotle is a smoked, dried jalapeño pepper. Yep. So it has a distinct smoky and spicy flavour. And they usually come in a small can, packed in adobo sauce (which is a combo of the chipotle and ancho chili, plus vinegar, spices, tomato paste — and goodness). When blended together into a paste, it can be added to anything that requires that distinct and yummy flavour.
I LOVE chipotles’ smoky, tasty perfection. And spiciness, too. It became my most addictive flavouring back when I didn’t eat meat. I suppose I was using it to replace that smoky bbq experience — without falling back into a bacon abyss.
This Awesome Chipotle Potato Salad is super tasty – and it’s secret? The toasted sesame oil. It allows all the flavours to rise to something even better. I have ALSO made this salad using sweet potato. Which I love, also. And when I do I GRILL the sweet potatoes gently on a rack on the bbq.
Make it with Homemade Lacto-Fermented Mayonnaise or a decent store-bought version (I like Primal Kitchen, made with avocado oil, now available in Canada — NEVER Miracle Whip — ew).
The recipe below will change your life. I promise 🙂 It yields a lot of potato salad — perfect for a potluck or social BBQ, where you get to wow everybody. I mean, people can’t stop talking about it when I bring it to any event.
Awesome Chipotle Potato Salad
Halve the recipe if you haven’t got a bigger group to share it with.
- 2 1/2 pounds of new potatoes – this makes quite a bit
- sea salt
- 3/4 cup mayo (homemade, olive oil store-bought, your preference)
- 1 1/2 Tbsp dijon mustard
- 2 Tbsp fresh squeezed lime juice (about 1 juicy lime)
- 1 Tbsp chipotle puree (or more if you really want to go for it)
- 2 tsp toasted sesame oil
- 2 tsp pure maple syrup
- 2 cloves garlic, minced
- 1 or 2 large red peppers, *roasted (or grilled on bbq)
- 1/2 red onion, sliced very thin
- 4 – 6 scallions, minced
- 1/4 cup fresh cilantro, chopped
- more sea salt & black pepper, to taste
- Chop potatoes into bite-sized pieces. Add to pot with fresh water and large pinch or two of sea salt. Bring to boil then simmer until just cooked. Drain and allow to cool a bit.
- Meanwhile, combine all the dressing ingredients – mayo to garlic. Combine with still-warm potatoes. If you are serving warm add remaining ingredients and eat right away. If not let them cool with the dressing before adding everything else.
- *With grill on medium-low place whole peppers for 5 minutes or more for each side (usually three) until charred and skin peels away. Use this instead of pre-roasted peppers.