Warm Chipotle Potato Salad
This Warm Chipotle Potato Salad steps away from the classic potato salad and brings you a slightly smoky, yet spicy and creamy potato salad that is purely addictive with crispy bacon, corn, and chipotle in adobo as the star of the dressing. Perfect as a summer side dish or satisfying meal.
I am so excited about this Warm Chipotle Potato Salad. While I love a potato salad, this one is really next level. Mexican Street Corn inspired dishes seem to be trending all over the internet right now, and so I wanted to do a spin on that, but as a potato salad. This salad combines sauteed corn, crunchy bacon and jalapeno all tossed with tender baby potatoes, scallions and red onions all smothered in a delicious spicy chipotle dressing. I like eating this warm, but it’s also fantastic at room temperature or even cold straight from the fridge. I think you are doing to love this one.
Why You Will Love This Warm Chipotle Potato Salad
- This is not your average potato salad! Everyone will love the fun, spicy twist on a classic dish
- It’s a great dish to make in advance for meal prep or serving at a gathering.
- The combination of crisp bacon and crunchy corn adds wonderful texture to this salad
Ingredients You Will Need
- Baby Potatoes: The flavor of baby potatoes or new potatoes is unmatchable, but if you’re going to substitute a different kind of potatoes, I would recommend unpeeled red potatoes or Yukon gold potatoes.
- Bacon: Chop into small pieces and cook until golden brown and crispy, and save some of the bacon grease for later.
- Jalapeno: Remove the seeds and finely dice. You can leave the seeds in if you like it spicier.
- Corn: I love to use corn on the cob for this recipe, but frozen and canned will also work.
- Mayo: Use store-bought mayo or make your own. Here’s my super simple mayo recipe.
- Lime Juice: Fresh lime juice is my first choice, but organic, pure lime juice is also a good option. If you don’t have lime juice it can be swapped for apple cider vinegar
- Seasonings: Salt and cumin are all you need.
- Chipotle in adobo: This is both spicy and smoky with tons of flavor. You’ll use the whole can, so you get the chipotle peppers and the adobo sauce all in one. For medium heat, use half the can.
- Fresh Garlic: A fresh garlic clove is highly recommended, rather than substituting garlic powder or minced garlic.
- Green Onion: Green onions/scallions give a delicious onion flavor. You can also use chives.
- Fresh Cilantro: If you are not a fan of cilantro, you can omit it or cut the quantity in half.
- Red Onion: A shallot is also a great option.
Kitchen Tools You Will Need
- High-Speed Blender or Immersion Blender
- Large Pot
- Large Skillet
- Colander
- Cutting Board
- Sharp Knife
- Large Serving Bowl
- Wooden Spoon
How to Make This Warm Chipotle Potato Salad
- Start by making the dressing. In a blender, add the dressing ingredients and blend until completely smooth. Set aside.
- In a large pot of salted cold water, add the bite-sized pieces of potato and bring to a boil. Reduce to a simmer and leave to cook until tender.
- While the potatoes are cooking, add the bacon to a large skillet on medium-high heat. Leave to cook until no longer pink, and then add in the finely diced jalapeno and corn. Continue cooking for an additional few minutes, until the corn is tender and the bacon is crispy.
- Once the potatoes are tender, transfer the boiled potatoes to a colander to drain or lay them on a paper towel in a single layer. Once slightly cooled, cut the potatoes into quarters.
- Add the warm potatoes to a large bowl. Top with the bacon and corn mixture plus the chopped green onions, cilantro, and red onion. Drizzle the dressing over the top and toss until everything is well coated. Serve warm or at room temperature.
How to Modify
- You can use regular medium potatoes, but the flavor and texture will be a little different. I wouldn’t recommend extra starchy potatoes like russet potatoes. You want to choose waxy potatoes, like red potatoes or Yukon gold, because they hold up better.
- Swap the bacon for turkey bacon or chopped chorizo
- You can use a combo of smoked paprika and cayenne pepper instead of the chipotle in adobo sauce. Measure with your heart.
- You can use yellow onions or sweet onions instead of the red onion.
- Play around with the fresh herbs, not a fan of cilantro, add chopped chives or parsley instead.
- Not a fan of mayo? You could use sour cream or plain Greek yogurt for a rich, creamy dressing.
- Add hard-boiled eggs for those fans out there.
Dietary Customizations
- To make this vegan skip the bacon and use a vegan mayonnaise.
- For paleo diets skip the corn.
- For the specific carbohydrate date swap the potatoes for oven roasted cauliflower florets and skip the corn.
Serving Suggestions
When it’s the season of grilled meats or any time of year that you want to eat all the burgers you can get your hands on, I have so many good ideas for you to accompany this tasty side dish:
- This is the perfect potato salad with an obvious choice, the Mexican Chicken Burger! And then we have Pulled Pork Burgers, Air Fryer Turkey Burgers, or one of my Top 10 Burger Recipes.
- For all you beef lovers, try Ribeye Steak Sandwich with Caramelized Onions and Herb Mayo or Bone-In Ribeye Steak
- If chicken is your favorite, I love Air Fryer Chicken Thighs, The BEST Grilled Chicken, or the perfect Chipotle Chicken Wings.
Pro Tip
Be sure to salt the water for better flavored potatoes. And always add the potatoes to cold water, this will help to ensure the potatoes cook through evenly and prevent the outside from becoming overcooked while the middle is still hard.
Prepping Ahead
You can make this a day or two in advance, but be aware that the longer the seasonings sit, the stronger they will become. Prepare and cook all the elements, and toss everything in a large mixing bowl when you’re ready to serve. Leave it on the counter to come to room temperature or warm it in the microwave before serving. You can also prepare the whole recipe and store it in an airtight container for up to a day in advance.
Storing Leftovers
Any leftover warm potato salad will last 2-3 days in the fridge when stored properly in an airtight container or covered with plastic wrap.
More Summer Salad Recipes You Will Love
- Pesto Tortellini Pasta Salad
- Greek Roasted Vegetable Pasta Salad
- Mexican Couscous Salad
- Wedge Salad
- Grilled Broccolini Caesar
- Tomato, Peach, and Burrata Salad
If you make this Warm Chipotle Potato Salad let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Warm Chipotle Potato Salad
Ingredients
- 2 lbs baby potatoes
- 6 slices bacon - drain all fat except 2 tsp
- 1 jalapeno finely diced
- 2 cups corn cut off the cob
- 1 cup chopped green onions
- ½ cup chopped cilantro
- 2 tbsp finely chopped red onion
Chipotle Dressing
- 3/4 cup mayonnaise
- 1 tbsp lime juice
- ¼ tsp salt
- 1 tbsp chipotle in adobo
- 1 clove garlic
- 1 tsp cumin
Instructions
- Start by making the dressing. In a high speed blender add the mayonnaise, lime juice, salt, chipotle in adobo, garlic and cumin and blend until completely smooth. Set aside.
- In a large pot with cold water add the potatoes (whole). Add in 1 tsp salt and bring to a boil and then reduce to simmer and leave to cook for 10-12 minutes.
- While the potatoes are cooking add the chopped bacon to a skillet on medium high heat. Leave the bacon to cook for 5 or so minutes until no longer pink and then add in the finely diced jalapeno and corn and continue to cook for an additional 3-4 minutes until the corn is cooked and the bacon is crispy.
- Once the potatoes are tender the entire way through but not mushy, transfer them to a colander to drain and run under cold water. Once slightly cooled cut the potatoes into quarters.
- Add the warm potatoes to a bowl. Top with the sauteed bacon and corn mixture plus the chopped scallions, cilantro and red onion. Drizzle the dressing overtop and toss until everything is well coated. Serve warm or at room temperature.
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