Name: chipotle lime potato salad
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
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

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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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.

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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:

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

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.