Smoky Chipotle Potato Salad
This smoky chipotle potato salad is creamy and slightly spicy — a bold twist on a BBQ classic. Perfect for picnics, summer sides, or buffets.
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
Calories: 182kcal | Carbohydrates: 37g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 86mg | Potassium: 882mg | Fiber: 5g | Sugar: 2g | Vitamin A: 118IU | Vitamin C: 41mg | Calcium: 39mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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