Paleo friendly and easy to make Whole30 compliant.
Print Recipe
5 from 1 vote

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
Course: side / salad
Cuisine: Paleo / Vegan
Servings: 4 -6
Author: the Whole Smiths


  • 3 lbs. yukon gold potatoes
  • 1 C. chipotle mayo
  • juice from 1/2 lime
  • 2 cloves of 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 boring, 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 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