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Chipotle Potato Salad Recipe

Chipotle Potato Salad

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Average Rating:

Total Reviews: 22

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  • 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.

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  • 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!

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  • 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!

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  • on December 01, 2009

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    This was a really great salad to make, very easy and full of flavor! i made this for a potluck dinner and people wanted more! Good job Rachel!!!

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  • on June 03, 2009

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    I do not like mayo and it's hard to find a good non-mayo potato salad. This is delicious. The combination of the sweet and the spice is perfect. I like food spicy hot so I put more peppers in but when I'm making it for a crowd I put fewer in as not everyone has a palet for the spicy hot.

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  • on December 01, 2008

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    This is a great alternative to potato salad with mayonnaise. It's packed with flavor and perfect to bring to a barbecue. Easy to make. A winner. Only warning: sample your ingredients as you make it to make sure you can handle the level of flavor.

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  • on October 31, 2007

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    I was looking for recipes that are low in fat, this is just perfect.I added a clove of garlic and omitted the orange juice and the marmalade, turned out really good.Will make it again.

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  • on May 30, 2007

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    I have become weary of all the mayonaisse and mustard potato salads - they all seem more or less the same. This is really different and really excellent. Next time I make it I am going to add more marmelade; it didn't cut through the chipotle. I've had terrific responses from people on this recipe.

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  • on May 20, 2007

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    As someone who loathes traditional potato salad, I thank Rachel for finding a recipe for the concoction I can embrace. I amped up the spice for a Texas palate by using the whole can of chipotle in adobo, but I know using her version will make for a happy experience. Again, thanks Rachel for providing me with my first pleasant potato salad experience.

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  • on January 29, 2007

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    I really think this dish could have been good if it didn't have the marmalade in it. The orange flavor didn't mix with the chipotle AT ALL. My husband and I had to throw it out. Too bad, it looked so good on the show :(

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