Photo: Chipotle Potato Salad Recipe
Ingredients
- 4 large russet potatoes, about 2 1/2 pounds, peeled and thinly sliced
- Salt
- 2 chipotles in adobo sauce, chopped, plus 2 tablespoons of sauce
- 3 tablespoons orange marmalade
- 3 tablespoons orange juice
- 3 tablespoons red wine vinegar
- 3 tablespoons extra-virgin olive oil. eyeball it
- 1 small red onion or 1/2 large, chopped
- Handful chopped cilantro leaves, 2 tablespoons
- Couple sprigs fresh oregano, finely chopped (or a couple pinches dried)
- Salt and pepper
Directions
Place potatoes in a pot and cover with water. Bring water to a boil and season water liberally with salt and cook the potatoes until just fork tender, 8 to 9 minutes.
Combine chipotles, sauce, marmalade, juice, vinegar in a bowl then whisk in the extra-virgin olive oil.
Drain the potatoes well, return them to hot pot to let water evaporate, then add immediately to dressing. The dressing will be better absorbed by warm taters. Toss with onions and herbs and season the salad with salt and pepper, to taste. Serve warm or chill. Drizzle a little more extra-virgin olive oil over the salad if it gets dry.
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By Miss Fritz
on June 08, 2012
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This potatoe salad is one of my favotites. The flavors of the orange, chipotle and cilantro pair perfectly together and it is simple to adjust the intensity of the heat of the chipotle by adding more or less to your desired taste. I recently found a chipotle sauce at the local farmers market that I can't wait to try with this recipe.
By angelinamw
Redwood City
on July 12, 2011
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Its was great! I only wish I would have cut the potatoes into larger pieces, wonderful flavors and everyone raved, thanks!
By buffyswanson_12...
Jackson, NJ
on May 25, 2010
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Just made this great potato salad to accompany a tequila marinated london broil. Just what I was looking for! Spicy hot and sweet, WITH NO HEAVY MAYO DRESSING! And it takes no time to make: put the dressing together while the potatoes were cooking and in less than 15 minutes, it was ready to go. The only changes I made: I used smaller russet potatoes and left the skins on, slicing them about a half inch thick for a chunkier salad. And I threw in a good squeeze of honey along with the other ingredients when I was whisking the dressing. I also was generous with the fresh chopped oregano and cilantro. Let it sit while I grilled and sliced the meat and served it slightly warm. It got raves. And can I say this again? IT TOOK NO TIME TO MAKE!
Read all 22 reviews