This smoky chipotle potato salad is creamy and slightly spicy — a bold twist on a BBQ classic. Perfect for picnics, summer sides, or buffets.
David and I both love the smoky, slightly spicy flavour of chipotle paste and decided to experiment with adding some to a mixture of sour cream and mayo, resulting in a modern, spicy twist on traditional potato salad.
Enjoy this chipotle potato salad with burgers, grilled meats, pasta salads...especially in the summer months when you can eat outside!
Tips
- Sour cream substitute – Greek yogurt is a good alternative that will also provide creaminess with a tang.
- Optional extras – try adding chopped red onion or chives for crunch and freshness. Sweetcorn, crispy bacon or black beans will give a Tex-Mex flair.
- This smoky chipotle potato salad recipe is easily adapted if you’re cooking for less or more people.
Frequently Asked Questions
It’s moderately spicy - the smokiness comes through more than the heat. Adjust by adding more or less chipotle paste, to taste.
Yes – it’s even better after a few hours or overnight in the fridge. Just stir and check seasoning before serving.
Yes - use vegan mayo and dairy-free yogurt or sour cream, and check that your chipotle paste is vegan-friendly.
Keep it in an airtight container in the fridge for up to 3 to 4 days.
Yes - stir it into a wrap or burrito or use it as a topping for grilled sausages or a baked sweet potato.
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HOW TO MAKE THIS CHIPOTLE POTATO SALAD
Ingredients
- 800g baby potatoes, cut in halves if large
- cooking salt
- 2 tbsp half fat sour cream
- 2 tbsp light mayonnaise (Heinz is my favourite!)
- 1 tsp chipotle paste
- salt and freshly ground black pepper
- 3 spring onions, sliced
Instructions
- Cook the potatoes in a pan of boiling salted water for 12 to 15 minutes, or until tender. Drain and leave to steam dry and cool slightly.
- In a small bowl, mix the sour cream with the mayonnaise and chipotle paste. Season with salt and freshly ground black pepper, to taste.
- Transfer the cooled potatoes to a large mixing, pour over the chipotle mixture and two thirds of the sliced spring onions. Toss to coat the potatoes, then transfer them to a serving bowl.
- Garnish with the rest of the spring onions and serve at room temperature or chilled.
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Smoky Chipotle Potato Salad
Ingredients
- 800 g (1.8 lb) baby potatoes cut in halves if large
- cooking salt
- 2 tbsp half fat sour cream
- 2 tbsp light mayonnaise (Heinz is my favourite!)
- 1 tsp chipotle paste
- salt and freshly ground black pepper
- 3 spring onions sliced
Instructions
- Cook the potatoes in a pan of boiling salted water for 12 to 15 minutes, or until tender. Drain and leave to steam dry and cool slightly.
- In a small bowl, mix the sour cream with the mayonnaise and chipotle paste. Season with salt and freshly ground black pepper, to taste.
- Transfer the cooled potatoes to a large mixing, pour over the chipotle mixture and two thirds of the sliced spring onions. Toss to coat the potatoes, then transfer them to a serving bowl.
- Garnish with the rest of the spring onions and serve at room temperature or chilled.
Notes
- Sour cream substitute – Greek yogurt is a good alternative that will also provide creaminess with a tang.
- Optional extras – try adding chopped red onion or chives for crunch and freshness. Sweetcorn, crispy bacon or black beans will give a Tex-Mex flair.
- This smoky chipotle potato salad recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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