ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chipotle Potato Salad

Photo: Ryan Benyi; Styling: Andrea Steinberg
Prep time 10 mins
Cook time 20 mins
Yield Serves 6
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

Nutrition 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

How to Make It

  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.