appetizer
Chipotle Potato Salad
We packed these potato salads with as much flavor as possible by seasoning them in three different stages.
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Yield
4, Serves 4 to 6
Scale Recipe
- pounds Yukon Gold potatoes , unpeeled, cut into 3/4-inch chunks2
- Salt and pepper
- finely chopped dill pickles , plus 3 tablespoons brine1/4 cup
- yellow mustard1 tablespoon
- mayonnaise3/4 cup
- finely chopped red onion1/2 cup
- scallions , sliced thin4
- celery rib , minced1
- chopped fresh cilantro1/4 cup
- distilled white vinegar2 tablespoons
- minced canned chipotle chile in adobo sauce plus 1 teaspoon adobo sauce1 tablespoon
- garlic clove , minced1
- lime juice1 teaspoon
- celery seeds1/2 teaspoon
Instructions
1
Place potatoes and 1 teaspoon salt in large saucepan and cover with cold water by 1 inch. Bring to boil over high heat, reduce heat to medium-low, and simmer until potatoes are tender, 10 to 15 minutes.
2
Drain potatoes thoroughly in colander, then spread out on rimmed baking sheet. Mix 2 tablespoons pickle brine and mustard together in bowl, then drizzle over potatoes, carefully tossing until evenly coated. Refrigerate potato mixture until cooled slightly, about 15 minutes.
3
Combine mayonnaise, onion, scallions, celery, cilantro, vinegar, chipotle and adobo sauce, garlic, lime juice, celery seeds, pickles, remaining 1 tablespoon pickle brine, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Add cooled potato mixture and toss to combine. Cover and refrigerate until well chilled, about 30 minutes. (Salad can be refrigerated for up to 2 days.)
Baking Notes
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