Chipotle Potato Salad

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Photo: Ryan Benyi; Styling: Andrea Steinberg
Recipe from All You

The smoky flavor of chipotle chiles is all the rage these days, so go ahead and add this flavor to your potato salad.

Ingredients

  • 2 pounds small red potatoes
  • Salt and pepper
  • 2 tablespoons red wine vinegar
  • 2 ribs celery, finely chopped (about 1/2 cup)
  • 3 scallions, white and light green parts only, finely chopped
  • 1 tablespoon minced seeded chipotle chiles in adobo sauce
  • 1/2 cup finely chopped fresh parsley
  • 3 tablespoons olive oil

Preparation

Cook Time:
Prep Time:

  1. 1. Place potatoes in a large pot and cover with water. Add 1 Tbsp. salt, bring to a boil and cook until potatoes are tender, about 10 minutes (poke with tip of a knife to check). Drain potatoes. When cool enough to handle, cut each potato into quarters and transfer to a large bowl.
  2. 2. Sprinkle warm potatoes with vinegar and let stand 10 minutes. Add celery, scallions, chipotles and parsley; stir to combine. Drizzle with olive oil, season with salt and pepper and mix thoroughly. Serve at room temperature.

April 2011

Nutritional Information

  • Calories: 202
  • Fat: 7g
  • Saturated fat: 1g
  • Protein: 4g
  • Carbohydrate: 31g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Sodium: 234mg