Chipotle Potato Salad
Chipotle Potato Salad from the Whole Smiths. Perfect twist on your traditional version. Paleo friendly, vegan, gluten and grain free! Easy to make Whole30 compliant.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Servings: 4 -6
- 3 lbs. yukon gold potatoes
- 1 C. chipotle mayo
- juice from 1/2 lime
- 2 cloves garlic finely minced
- 1 tsp. salt
- 1/2 red onion chopped about 1 cup
- 1 poblano pepper chopped
- 1 red pepper chopped
- 1/2 C. chopped cilantro
- 1/2 tsp. black pepper
- 1 tsp. salt
- 1/4 tsp. red pepper flakes more for additional heat
Add potatoes to a large pot and fill with water so it just covers the potatoes
Place on stove and bring to a boil
Once potatoes are boiling, reduce to a rolling simmer and cook for an additional 20 minutes until potatoes are fork tender but not mushy.
Drain potatoes and let cool
Meanwhile in a large bowl combine Sir Kensington's Chipotle Fabanaise, lime juice, garlic and salt and whisk together
Once potatoes are cool enough to touch, gently peel skins off and dice.
Add potatoes (the can still be warm) to a large bowl with the Chipotle Fabanaise
Add red onions, chopped poblano, red pepper, cilantro, black pepper and salt to the same bowl and toss to coat thoroughly
- Taste the poblano pepper before adding them to the dish because peppers do vary for sweetness and heat.
- This is how you dice poblanos: Cut the stems off the pepper and slice it in half. Use your gloved fingers to strip the seeds and white ribs of the pepper. With the palm of your hand, press the pepper halves down into the cutting board so they are as flat as possible. Cut the pepper lengthwise into long, thin strips that are 1/8-inch wide. Turn the strips 45 degrees and cut the bunch widthwise into 1/8-inch cubes.
- You can make paleo Chipotle mayo from scratch using my mayo recipe and stirring in 1 tbsp of pureed sugar-free chipotle in adobo or 1 1/2 tsp chipotle powder.