Chipotle Potato Salad

Chipotle Potato Salad Recipe
Photo: Ryan Benyi; Styling: Andrea Steinberg
The smoky flavor of chipotle chiles is all the rage these days, so go ahead and add this flavor to your potato salad.
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Yield:

Serves 6

Recipe Time

Prep: 10 Minutes
Cook: 20 Minutes

Nutritional Information

Calories 202
Fat 7 g
Satfat 1 g
Protein 4 g
Carbohydrate 31 g
Fiber 3 g
Cholesterol 0.0 mg
Sodium 234 mg

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

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. 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.

Note:

April 2011
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