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chipotle lime potato salad

April 28, 2019 by Lovoni +

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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.

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chipotle lime potato salad
chipotle lime potato salad
chipotle lime potato salad

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
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chipotle lime potato salad

This potato salad is as good served cold as it is warm, making it perfect to take on picnics & barbecues.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Side Dish
Cuisine: Mexican
Servings: 6
Author: Lovoni

Ingredients

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

Instructions

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.

Notes

Make ahead: The dressing can be made a day ahead and stored in an airtight container in the fridge. If you are serving the salad cold, the whole salad can be made a day ahead and stored in an airtight container in the fridge.
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Filed Under: Entertaining, featured, Mexican inspired, Salads, Sides & Veggies Tagged With: mexican potato salad, potato salad, summer sides

hello there...

I'm Lovoni - an Aussie living abroad for the last 21 years. Working in food media, I'm a cookbook author; food stylist; cookery teacher & I had a TV food show when I lived in Canada. As a certified nutritionist I believe in nourishment not punishment & love pastry, good wine & afternoon teas. Full of wanderlust, I'm always on the lookout for my next adventure...

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