Forget the heavy, mayonnaise-laden potato salad of old. Instead there’s lighter Chipotle Lime Potato Salad – roasted little new potatoes coated in a vibrant lime, olive oil & smoky chipotle dressing with a scattering of green onions. Serve this warm or cold – either way, this Mexican-inspired potato salad makes such a brilliant accompaniment to grilled chicken, roasts, burgers or any cookout menu.Jump to Recipe
Such a gorgeous burnished bronzed color with the flecks of green onion, this potato salad is simple with few ingredients but big on flavor. Little new potatoes make the best potato salads – they’re a little sweet, they hold their shape when cooked & they’re perfect size requiring no peeling & little to no chopping except to halve the larger ones . Serve alongside Slow Cooker Mexican Pot Roast or perfectly roasted chicken.
chipotle lime potato salad
CHIPOTLE LIME DRESSING
- 1/4 cup olive oil
- 1/4 cup fresh lime juice
- 2 chipotle chilies in adobo sauce plus a tablespoon of the adobo sauce
- 1 teaspoon honey or sugar
- 2 garlic cloves, peeled minced
- pinch of salt & freshly ground pepper
WARM POTATO SALAD
- 3 lbs little new potatoes, halved (keep the really small ones whole)
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon salt & freshly ground pepper
- 1/2 cup thinly sliced green onions
- lime wedges for garnish
To make the dressing:
- Place all ingredients in a blender & blitz until smooth.
To make the salad:
- Line a large baking sheet with parchment paper. Preheat the oven to 400F (200C).
- Combine the potato, oil, salt & pepper on the baking sheet & arrange in a single layer. Roast in the preheated oven for about 35 minutes, turning once during cooking or until golden & tender.
- Add the potato & all but 1/4 cup of green onion to the dressing & toss together to combine. Serve warm, at room temperature or chilled, sprinkled with remaining green onion.