Best Chipotle Potato Salad Ww Friendly Recipes

CHIPOTLE SWEET POTATO SALAD

Chipotle Sweet Potato Salad image

I love the velvety taste and texture of sweet potatoes. A friend served sweet potatoes cooked with peppers and they tasted delicious together. I took those flavors and developed them into this creamy, smoky potato salad. -Carolyn Eskew, Dayton, Ohio

Provided by Taste of Home

Categories Lunch Side Dishes

Time 45m

Yield 9 servings.

Number Of Ingredients 11

Ingredients

3 pounds sweet potatoes, peeled and cut into 3/4-inch pieces (about 7 cups)
1/4 cup finely chopped sweet onion
1/4 cup finely chopped celery
1/4 cup finely chopped seeded fresh poblano pepper
1 jalapeno pepper, seeded and finely chopped
1 cup mayonnaise
2 tablespoons lime juice
1/2 to 1 teaspoon ground chipotle pepper
1/2 teaspoon salt
1/4 teaspoon pepper
Minced fresh cilantro

Steps:

Preheat oven to 425°. Place sweet potatoes in a parchment-lined 15x10x1-in. baking pan; cover tightly with foil. Roast until tender, 25-30 minutes. Cool. Transfer to a large bowl., Add onion, celery, poblano and jalapeno. Combine mayonnaise, lime juice, chipotle pepper, salt and pepper; pour over potato mixture and toss gently to coat. Refrigerate, covered, until serving. Sprinkle with cilantro.

Nutrition Facts : Calories 322 calories, Fat 18g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 278mg sodium, Carbohydrate 38g carbohydrate (16g sugars, Fiber 5g fiber), Protein 3g protein.

WEIGHT WATCHERS OLD-FASHIONED POTATO SALAD

Weight Watchers Old-Fashioned Potato Salad image

Make and share this Weight Watchers Old-Fashioned Potato Salad recipe from Food.com.

Provided by Crystal B.

Categories Potato

Time 18m

Yield 9 serving(s)

Number Of Ingredients 12

Ingredients

9 cups cubed red potatoes (about 3 pounds)
1/2 cup diced onion
1/2 cup diced celery
1/4 cup pickle relish or 1/4 cup dill pickle relish, drained
3 hard-cooked large eggs, chopped
1 garlic clove, minced
3/4 cup low-fat sour cream
1/3 cup fat-free mayonnaise
2 tablespoons chopped fresh parsley
1 teaspoon dry mustard
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Place potatoes in a dutch oven; cover with water, and bring to a boil. Cook 8 minutes or until tender. Drain; place in a large bowl. Add onion and next 4 ingredients; toss gently.
Combine sour cream and next 5 ingredients in a bowl; stir well. Pour over potato salad; toss gently to coat. Cover and chill.
Yield 9 servings @ 1 cup = 4 ww pts.

Nutrition Facts : Calories 178.1, Fat 4.6, SaturatedFat 2.1, Cholesterol 70.8, Sodium 384.3, Carbohydrate 29.6, Fiber 3.1, Sugar 5.2, Protein 5.8

CHIPOTLE POTATO SALAD

Chipotle Potato Salad image

Knock their socks off at the next potluck with our Chipotle Potato Salad recipe. Veggies, herbs, crumbled bacon and a chipotle-spiked dressing make this recipe one that they will really remember.

Provided by My Food and Family

Categories Home

Time 1h30m

Yield 14 servings, 1/2 cup each

Number Of Ingredients 8

Ingredients

3 lb. red potatoes (about 9), cut into 1-inch cubes
1/2 cup water
3/4 cup KRAFT Real Mayo Mayonnaise
1/2 cup chopped red peppers
6 slices OSCAR MAYER Bacon, cooked, crumbled
4 green onions, thinly sliced
2 Tbsp. chopped fresh cilantro
1 chipotle chile pepper, finely chopped

Steps:

Place potatoes in large microwaveable dish. Add water; cover with lid. Microwave on HIGH 12 to 15 min. or just until potatoes are tender; drain. Spoon potatoes into large bowl.
Refrigerate 1 hour or until completely cooled.
Add remaining ingredients; mix lightly.

Nutrition Facts : Calories 190, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

CHIPOTLE POTATO SALAD

Chipotle Potato Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 18m

Yield 4 servings

Number Of Ingredients 11

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

Steps:

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.

CHIPOTLE POTATO SALAD

Chipotle Potato Salad image

This creamy Chipotle Potato Salad is the most flavorful side dish and the perfect addition to your next barbecue. This potato salad is full of crispy bacon and crunchy bell pepper. The bold chipotle dressing pulls everything together for stunning potato salad that everyone will love!

Provided by Ashlea Carver

Categories Side Dish

Time 30m

Yield 6

Number Of Ingredients 12

Ingredients

2 pounds baby red potatoes, cleaned and cut into bite-size pieces
6 strips bacon
1/2 cup finely diced green bell pepper
1/4 cup finely diced red onion
chives for garnish
1/2 cup mayonnaise
1/4 cup lime juice
3 chipotle peppers in adobo
1/4 cup cilantro
1/4 cup green onion
2 cloves garlic
1/2 teaspoon salt (plus more to taste)

Steps:

Add the potatoes to a large bot and cover with water. Bring the water to a boil and then add a generous sprinkle of salt. Let the potatoes boil in the salted water for 12-15 minutes or until fork tender. Drain the potatoes and let cool.
Slice the bacon into lardons and then add it to a skillet heated over medium heat. Cook until crispy, stirring occasionally to make sure that it does not burn. Set a bit of bacon aside for garnish.
Next, make the dressing. Add the mayonnaise, lime juice, chipotle peppers, cilantro, green onion, garlic, and salt to a high-powered blender or food processor. Blend until the dressing is smooth and creamy.
Now it's time to make the potato salad. Add the cooled potatoes, bell pepper, red onion, and cooked bacon to a large mixing bowl. Pour on the chipotle dressing and stir until well combined. Give the potato salad a taste and add more salt if needed. Garnish with crispy bacon and chives. Serve immediately or cover and refrigerate the potato salad before serving.

Nutrition Facts : Calories 367 calories, Sugar 3.2 g, Sodium 524.6 mg, Fat 25.1 g, SaturatedFat 5.9 g, TransFat 0.1 g, Carbohydrate 27.1 g, Fiber 3 g, Protein 6.9 g, Cholesterol 26.2 mg

MESA GRILL'S SOUTHWESTERN POTATO SALAD

Mesa Grill's Southwestern Potato Salad image

Provided by Bobby Flay

Categories side-dish

Time 35m

Yield 8 servings

Number Of Ingredients 12

Ingredients

1 1/2 cups prepared mayonnaise
1/4 cup Dijon mustard
2 tablespoons fresh lime juice
2 tablespoons chipotle pepper puree
1 large ripe tomato, seeded and diced
1/4 cup chopped cilantro leaves
3 scallions, chopped, white and green parts
1 medium red onion, thinly sliced
1/2 teaspoon cayenne
4 cloves garlic, finely chopped
Salt and freshly ground black pepper
16 new potatoes, about 3 to 4 pounds, cooked, drained and sliced 1/2-inch thick

Steps:

Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.

GRILLED CHIPOTLE POTATO SALAD

Grilled Chipotle Potato Salad image

The best Southwestern potato salad ever! If you have never tried the warm comfort flavor of Chipotle sauce, this is a great recipe to try it out in!

Provided by Angie Meneou

Categories Potato

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

2 1/2 lbs new potatoes
1 large red onion
1 cup mayonnaise
chipotle hot sauce
1/2 diced red pepper
1 bunch green onion

Steps:

Cut up new potatoes into wedges.
Steam (or boil) until tender.
Slice up red onion and cut into wedges.
Grill potatoes and onion on barbeque.
Place in bowl and let cool.
Mix mayo and chipotle hot sauce until desired flavor is accomplished.
Pour over cooled potatoes and onions.
Mix in diced peppers and green onions.
Serve chilled.

Nutrition Facts : Calories 123.8, Fat 0.2, SaturatedFat 0.1, Sodium 12, Carbohydrate 28.1, Fiber 4, Sugar 2.6, Protein 3.4

CHIPOTLE POTATO SALAD

Chipotle Potato Salad image

Make and share this Chipotle Potato Salad recipe from Food.com.

Provided by Elizabeth Fullerton

Categories Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 large baking potatoes (with or without skin)
2/3 cup mayonnaise
2 eggs, hardboiled and chopped
1/2 small onion, chopped
1 tablespoon black pepper
2 teaspoons salt
2 teaspoons garlic powder or 3 garlic cloves, crushed
2 teaspoons dried chipotle powder
1/2 cup diced sweet gherkin

Steps:

Boil potatoes until soft, but not mushy.
After potatoes have cooled, dice them and place in a medium size bowl.
Add all remaining ingredients and stir.
Best eaten while potatoes are still warm.

POTATO SALAD WITH CHIPOTLE PEPPERS(A MAN'S SALAD)

Potato Salad With Chipotle Peppers(A Man's Salad) image

Warning WARNING !! This Tex Mex salad is Very SPICY !!! Use your best judgment in how much Chipotle peppers you use. Taste as you add just don't dump them all in. Each pepper has it's own heat level. Yes us Girls love it too! ;)

Provided by Rita1652

Categories Pork

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

1/2 red bell pepper, diced
3 scallions, finely sliced
celery, sliced
1 tablespoon fresh cilantro or 1 tablespoon parsley, chopped
1 cup mayonnaise
2 -4 chipotle chiles in adobo, deseeded and diced finely (or more, use the seeds if you like the heat)
1 tablespoon sugar
8 slices bacon, cooked very crisp and crumbled reserve 1 tablespoon for garnish
1 (15 ounce) can black beans, rinsed and drained
6 hard-boiled eggs, diced
8 medium red potatoes, cooked, cooled and diced
salt & pepper

Steps:

Mix first 7 ingredients together.
Toss in remaining ingredients except 1 tablespoon bacon and salt and pepper.
Mix well.
Taste to see if you need to add salt and pepper.
I myself like lots of pepper.
Top with bacon bits.
Chill& Serve.

BACON AND CHIPOTLE POTATO SALAD

Bacon and Chipotle Potato Salad image

Make and share this Bacon and Chipotle Potato Salad recipe from Food.com.

Provided by True Texas

Categories Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 lbs potatoes, peeled and cut into 1-inch cubes
salt
1 cup sour cream
1/2 cup mayonnaise
2 tablespoons tabasco brand chipolte pepper sauce
1 tablespoon Dijon mustard
1/2 teaspoon finely chopped garlic
3 slices bacon, cooked and crumbled
2 hard-cooked eggs, coarsely chopped

Steps:

Place potatoes in a large saucepan and cover with water; add 2 teaspoons salt and bring to a boil.
Reduce heat to medium and cook 12 to 15 minutes or until potatoes are tender. Drain and cool.
Meanwhile in a small bowl, combine sour cream, mayonaise, Tabasco sauce, mustard and garlic; mix well.
Place potaotes in a large bowl with bacon and eggs. Add dressing and toss to coat.
Season to taste with salt.
Cover and refrigerate.