This Smoky Potato Salad With Corn and Chipotles is a creamy and spicy recipe, which is made with red potatoes and a smoky chipotle-lime mayonnaise. It’s a zesty, Southwestern-inspired twist on a classic, perfect for any summer barbecue.
Smoky Potato Salad With Corn and Chipotles Ingredients
A vibrant, smoky, and spicy twist on a classic.
- 3 pounds medium red potatoes, scrubbed
- ½ cup mayonnaise
- 1 tablespoon finely chopped chipotles in adobo, plus a little sauce
- 1 tablespoon lime juice
- 1 cup cooked corn kernels (fresh or frozen)
- Salt and freshly ground black pepper
How To Make Smoky Potato Salad With Corn and Chipotles
A step-by-step guide to this easy and flavorful side dish.
- Boil the Potatoes: Place the whole, unpeeled potatoes in a large pot and cover with salted water. Bring to a boil, then reduce to a simmer and cook for 15 to 20 minutes, until the potatoes are tender when pierced with a knife.
- Cool and Chop: Drain the potatoes well and let them sit until they are cool enough to handle. Cut the cooled potatoes into 1 1/2-inch bite-sized pieces.
- Make the Chipotle Dressing: In a large serving bowl, whisk together the mayonnaise, finely chopped chipotles in adobo, and fresh lime juice.
- Combine and Serve: Add the cooked corn kernels and the potato chunks to the bowl with the dressing. Toss gently to combine everything. Season generously with salt and pepper to taste. You can serve it immediately or chill it before serving.
Recipe Tips
For the most flavorful and perfectly textured smoky potato salad.
- What are chipotles in adobo? Chipotles are dried, smoked jalapeño peppers. They are typically sold canned in a tangy, slightly sweet, and smoky red sauce called adobo. They add an incredible smoky depth and a moderate amount of heat to any dish.
- How to control the spice level? The heat is in the chipotle peppers. For a milder salad, use just one tablespoon of the chopped peppers and a little extra of the adobo sauce from the can. For a spicier salad, add another chopped pepper.
- Can I use a different type of potato? Yes. Waxy potatoes are best for this salad because they hold their shape. Red potatoes are perfect, but Yukon Golds or new potatoes would also be excellent choices.
- Can I use fresh corn? Absolutely! When corn is in season, using freshly cooked corn kernels will add an extra layer of sweetness and crunch. You can grill the corn on the cob first for an even smokier flavor.
What To Serve With Smoky Potato Salad
The perfect main courses to pair with this zesty, Southwestern side.
This creamy and smoky potato salad is a fantastic side dish for any cookout or casual dinner. It pairs wonderfully with:
- Grilled chicken or steak with a cilantro-lime marinade
- BBQ pulled pork sandwiches
- Black bean or turkey burgers
- Grilled shrimp or fish tacos
How To Store Smoky Potato Salad
Keeping your salad safe and delicious.
- Refrigerate: Due to the mayonnaise, this potato salad must be kept cold. Store it in an airtight container in the refrigerator for up to 4 days. Do not leave it sitting out at room temperature for more than two hours.
Smoky Potato Salad With Corn and Chipotles Nutrition Facts
An estimated guide per serving.
- Calories: 280 kcal
- Carbohydrates: 30 g
- Protein: 4 g
- Fat: 16 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, this salad is a great make-ahead dish. The flavors will have a chance to meld and deepen in the refrigerator. Prepare it completely and store it, covered, for up to 24 hours before serving.
No, it’s not necessary with thin-skinned red potatoes. The red skin adds a lovely color and a slightly more rustic texture to the salad. Just be sure to scrub them well before boiling.
Of course! This is a great base recipe. For more Southwestern flavor, you could add a can of rinsed black beans, some diced red onion, or a handful of fresh chopped cilantro. Crumbled cotija cheese would also be a delicious addition.
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Smoky Potato Salad With Corn and Chipotles Recipe
Description
A creamy and zesty potato salad with a smoky kick, featuring tender red potatoes and sweet corn tossed in a delicious chipotle-lime mayonnaise dressing.
Ingredients
Instructions
- Boil the whole potatoes in salted water for 15-20 minutes, until fork-tender.
- Drain the potatoes and let them cool until you can handle them.
- Cut the cooled potatoes into 1 1/2-inch bite-sized pieces.
- In a large serving bowl, whisk together the mayonnaise, chopped chipotles in adobo, and lime juice.
- Add the cooked potatoes and corn kernels to the dressing.
- Toss gently to combine everything.
- Season to taste with salt and pepper. Serve immediately or chill until ready.
Notes
- Waxy red potatoes or Yukon Golds are best as they hold their shape well after cooking.
- For an even smokier flavor, use grilled corn on the cob.
- Adjust the amount of chopped chipotle peppers to control the spice level of the dressing.
- This salad is perfect for making a day ahead, as the flavors will deepen overnight in the refrigerator.