Name: chipotle lime potato salad
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 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; 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

461views

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.

Print Recipe Pin Recipe

No ratings yet

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:

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.