Best Smoky Potato And Corn Salad With Chipotle Mayonnaise Recipes

MEXICAN POTATO SALAD

Mexican Potato Salad image

This salad is a go-with-everything summer side that packs bold, Mexican-inspired flavors that any crowd will love.

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes

Time 50m

Number Of Ingredients 6

Ingredients

Salt and pepper
3 pounds (8 to 10) medium red potatoes, scrubbed
1/2 cup mayonnaise
1 tablespoon finely chopped chipotles in adobo
1 tablespoon lime juice
1 cup cooked corn kernels

Steps:

In a large pot, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife, 15 to 20 minutes. Drain and let cool completely. Cut potatoes into 1 1/2-inch pieces.
In a large bowl, combine mayonnaise, chipotles, lime juice, and corn. Add potatoes and toss to combine. Season with salt and pepper. To store, cover and refrigerate up to 1 day.

Nutrition Facts : Calories 259 g, Fat 7 g, Fiber 5 g, Protein 5 g, SaturatedFat 1 g

SMOKY TWO-POTATO SALAD

Smoky Two-Potato Salad image

Old-fashioned potato salad this is not. It's cool, creamy and way more colorful than the old standby -- and it still goes great alongside burgers, brats and corn on the cob.

Provided by Serena Ball

Categories side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1 pound red potatoes
1 pound sweet potatoes
1 tablespoon apple cider vinegar
1/4 cup mayonnaise
1/4 cup plain Greek yogurt
2 teaspoons honey
1 teaspoon chopped chipotle chile plus 2 teaspoons adobo sauce (from 1 can chipotle chiles in adobo sauce)
Kosher salt and freshly ground black pepper
1/2 cup chopped green onions (from about 2)
2 ounces smoked Gouda cheese, cut into 1/4-inch cubes (see Cook's Note)
Suggested garnishes: Smoked paprika, chopped fresh cilantro

Steps:

Cut the new potatoes and sweet potatoes into 1-inch cubes (do not peel) and put in a medium pot (see Cook's Note). Add cold water to cover and bring to a boil. Lower the heat to medium and cook until barely fork-tender, 12 minutes. Drain the potatoes in a colander and immediately drizzle the vinegar over them; let cool.
Meanwhile, make the dressing: Combine the mayonnaise, yogurt, honey, chipotle chile, adobo sauce, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
Add the potatoes, green onions and cheese to a large serving bowl,. Pour the dressing over the potatoes and toss gently. Sprinkle with paprika and cilantro if using and serve.

Nutrition Facts : Calories 245, Fat 10 grams, SaturatedFat 3 grams, Sodium 381 milligrams, Carbohydrate 33 grams, Fiber 4 grams, Protein 6 grams, Sugar 7 grams

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.