CHIPOTLE POTATO SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 18m
Yield 4 servings
Number Of Ingredients 11
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.
BACON AND CHIPOTLE POTATO SALAD
Combine TABASCO® Chipotle Sauce with bacon to make a smoky potato salad that's full of flavor.
Provided by Tabasco
Categories Trusted Brands: Recipes and Tips TABASCO® Brand
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Place potatoes in a large saucepan and cover with water; add 2 teaspoons salt and bring to a boil.
- Reduce heat to medium; cover and cook 12 to 15 minutes or until potatoes are tender. Drain and cool.
- Meanwhile, in a small bowl, combine sour cream, mayonnaise, TABASCO® Chipotle Sauce, mustard, and garlic; mix well.
- Place potatoes in a large bowl with bacon and eggs. Add dressing and toss to coat. Season with additional salt, if needed. Cover and refrigerate.
Nutrition Facts : Calories 373.5 calories, Carbohydrate 23.5 g, Cholesterol 99.8 mg, Fat 28.8 g, Fiber 2.5 g, Protein 7.1 g, SaturatedFat 8.6 g, Sodium 466.8 mg, Sugar 1.3 g
CHIPOTLE MASHED POTATOES
Garlicky mashed potatoes with a delicious spicy kick of chipotle!
Provided by laura V
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Bring water to a boil in a medium saucepan. Add potatoes and cook over medium heat, stirring once in a while, until easily pierced with a fork, 20 to 30 minutes. Drain.
- Place chipotle pepper and garlic in a food processor; process until minced. Add potatoes and process until mostly smooth. Add milk, cilantro, butter, and salt. Mix until combined but a few lumps remain.
Nutrition Facts : Calories 213.9 calories, Carbohydrate 34.7 g, Cholesterol 17.7 mg, Fat 6.6 g, Fiber 4.4 g, Protein 5 g, SaturatedFat 4.1 g, Sodium 374.7 mg, Sugar 3 g
CHIPOTLE POTATO SALAD
Add some zing to your summer menu with this Chipotle Potato Salad recipe! The ingredient that makes this potato salad famous: GOYA® Chipotle Peppers in Adobo Sauce. These little peppers pack a big punch of smoky, tangy and subtly spicy flavor to the mayonnaise sauce. Mix in warm, tender potatoes, crunchy red onions, juicy tomatoes, fresh cilantro and chives, and you have a potato salad that's easy, fresh and deliciously different.
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Step 1 Fill large pot with water; bring to boil over high heat. Add potatoes; return water to boil, reduce heat to medium low and simmer until potatoes are fork- tender, about 15 minutes. Drain potatoes and set aside until cool enough to handle. Step 2 Meanwhile, in large bowl, add remaining ingredients; mix until well combined. Add warm potatoes to bowl with mayonnaise mixture and mix well. Transfer Chipotle Potato Salad to serving bowl; top with bacon and cheese, if desired. Serve.
CHIPOTLE SWEET POTATO SALAD
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
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.
CHIPOTLE POTATO SALAD
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
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.
SMOKY TOMATO, CHIPOTLE & CHARRED CORN SOUP
Dig out the chipotle paste and make this punchy smoky tomato, chipotle and charred sweetcorn soup. An easy midweek meal, you can freeze any leftovers
Provided by Esther Clark
Categories Dinner, Lunch, Soup, Starter, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oil in a casserole dish and fry the onion for 10 mins until beginning to soften. Add the garlic, ground coriander and coriander stalks, and cook for 1 min. Stir though the tomatoes, stock and chipotle and bring to a simmer. Cook, covered, over a low heat for 20 mins, stirring occasionally.
- Meanwhile, bring a pan of water to the boil and cook the corn for 4 mins. Drain and leave to cool a little. Cut the kernels off the cob with a sharp knife. Heat a non-stick frying pan over a high heat. Add the corn and fry for 5-7 mins or until charred, stirring now and again.
- Ladle the soup into bowls. Top with the feta, yogurt, charred corn and coriander leaves.
Nutrition Facts : Calories 185 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.8 milligram of sodium
GARDEN VEGETABLE PISTACHIO POTATO SALAD
Perfect accompaniment for grilled chicken or fish! I use canned corn when corn not at its peak - yum! From the California Pistachio Comission. To adapt for red meats, I delete the dill, change yogurt to sour cream & add 1 teaspoon smoked chipotle powder (love that stuff!).
Provided by Busters friend
Categories Potato
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Cook whole potatoes in boiling water about 15 to 20 minutes, or until tender; drain.
- Cool, then slice potatoes 1/4 inch thick.
- Combine potatoes with peas, carrot, corn, broccoli, green onion and pistachios in large bowl.
- Stir yogurt with mayonnaise, dill and pepper; combine with vegetables and toss gently.
- Note: To thaw peas, pour hot water from cooking potatoes over peas in sieve.
Nutrition Facts : Calories 203.5, Fat 10.3, SaturatedFat 1.7, Cholesterol 5.8, Sodium 137.6, Carbohydrate 24.3, Fiber 3.4, Sugar 4.6, Protein 5.5
CHIPOTLE PEPPER POTATO SALAD
The next time you make potato salad, think outside of the picnic basket with this crunchy, munchy variation. There's just a touch of chipotle kick.-Jennifer Walker, Denver, Colorado
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool to room temperature., In a large bowl, lightly mash 1-1/2 cups potatoes. Add the onions, corn, sweet peppers, eggs, cilantro and remaining potatoes., In a small bowl, combine the mayonnaise, lime juice, chipotle peppers and adobo sauce, garlic, lime zest, cumin, salt and pepper. Pour over potato mixture and toss to coat. Refrigerate for 1 hour or until chilled.
Nutrition Facts : Calories 327 calories, Fat 24g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 394mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein.
SMOKY POTATO AND CORN SALAD WITH CHIPOTLE MAYONNAISE
Steps:
- Rub the pepper with a little of the oil and grill it on the rack about 5 to 6 inches from the heat source, turning frequently, until it is charred on all sides, about 10 to 15 minutes. Transfer it to a bowl and cover the bowl with plastic wrap. When cool enough to handle, peel the pepper and remove the seeds, Chop the pepper and set aside. Let the grill fire cool to medium heat.
- Toss the potatoes with 1 tablespoon of the oil and salt to taste and arrange in one layer on the rack. Grill, turning frequently, until browned and tender, 15 to 25 minutes. Transfer the potatoes to a large bowl and while still hot, toss with the vinegar. Rub the corn with the remaining oil, season with salt and grill, turning frequently, until the corn is lightly golden on all sides, 10 to 15 minutes. Cut the corn off the cob and add to the bowl with the potatoes. In a small bowl whisk together the yogurt, mayonnaise, chipotle, adobo sauce, and salt, to taste. Add the chipotle mayonnaise, red pepper, and cilantro to the potato salad and toss gently.
More about "smoky potato and corn salad with chipotle mayonnaise food"
SMOKY CHIPOTLE POTATO SALAD RECIPE - PEPPERSCALE
From pepperscale.com
5/5 (1)Calories 142 per servingCategory Side
- In a large pot of boiling water, add the baby red potatoes and a pinch of salt. Boil the potatoes for 8 to 10 minutes (until they are cooked through).
- Remove the potatoes from the water and allow them to cool to near room temperature. Cut each potato into quarters.
- Add the potatoes to a large bowl and add the celery, parsley, scallions, chipotle pepper, adobo sauce, olive oil, red wine vinegar, and liquid smoke. Stir to coat. Add additional olive oil and/or red wine vinegar as needed to coat/adjust tanginess.
CHIPOTLE POTATO SALAD - FASHIONABLE FOODS
From fashionablefoods.com
Total Time 50 mins
- Place the potatoes in a large pot and cover with cold water. Cover the pot and place it over high heat to bring the water to a boil. Once the water is at a rolling boil, remove lid and liberally salt the water. Allow the potatoes to cook for about 10 minutes, or until a pairing knife easily glides through with just a hint of resistance. Drain the potatoes into a colander and then place the colander back into the pot and cover with a dish towel. Set aside to steam for 15 minutes. After 15 minutes, allow the potatoes to cool for about 15 minutes or until you can handle them.
- Combine the mayonnaise, mustard, chipotle peppers, garlic, lime zest, lime juice, orange juice, salt, and pepper in the bowl of a mini food processor or blender. Mix until the dressing is very creamy.
- Cut the potatoes in half (for smaller ones) and wedges (for larger ones) and place in a large bowl. Add in the celery, bell pepper, red onion, parsley, scallions and the dressing. Toss well to combine, thinning the mixture with milk or water if it seems too thick. Chill the potato salad for 30 minutes. Enjoy!
SMOKY CHIPOTLE POTATO SALAD - CRAZYINSPIREDLIFE.COM
From crazyinspiredlife.com
5/5 (1)Total Time 25 mins
- Place corn and red onion on a baking sheet. Drizzle with olive oil. Sprinkle with salt, pepper and 1 t. smoked paprika.
CHIPOTLE SWEET POTATO SALAD RECIPE - PEAS AND CRAYONS
From peasandcrayons.com
4.8/5 (11)Total Time 15 minsCategory Side DishCalories 187 per serving
- First whisk together your sauce! To make it, simply combine the above ingredients in a food pocessor or blender and adjust heat by adding more or less of the chipotle peppers and sriracha. Super simple! See below for tips on adjusting spice to taste for a more mild or zesty sauce.
- To boil, toss peeled, cubed sweet potatoes in a medium pot, fill with cold water until just covered and turn burner to high.
CHIPOTLE POTATO SALAD - TAO OF SPICE
From taoofspice.com
Cuisine Mexican InspiredTotal Time 35 minsCategory SidesCalories 223 per serving
- Arrange peppers on a baking sheet and broil for seven minutes or until the skins are blistered and browned.
- Meanwhile, place potatoes in a large pot and cover with water. Add three tablespoons of salt. Bring to a boil, then reduce heat to medium and cook, uncovered, for approximately five minutes or until potatoes are fork tender.
GRILLED CORN WITH CHIPOTLE MAYO RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4Total Time 30 minsCategory Starter/Entree
MEXICAN STREET CORN | POTATO SALAD | CHIPOTLE ... - RECIPES
From potatogoodness.com
5/5 (1)Category AppetizerCuisine HispanicTotal Time 1 hr 5 mins
CHIPOTLE SWEET POTATO SALAD - PALEO LEAP
From paleoleap.com
SMOKY MAYONNAISE - UMAMI
From umami.site
5/5 (2)Total Time 15 minsServings 1
- Using a glass bowl, whisk together the egg yolk, smoked paprika, sugar, salt, and mustard powder. In a small bowl combine the lemon juice and vinegar.
- Add half of the lemon juice mixture to the egg yolk along with a few drops of oil, whisking until everything starts to thicken and lighten in color.
- Once the emulsion has started, begin adding the oil in a slow, steady stream while continuously whisking.
- Once half the oil has been incorporated, add the rest of the lemon juice mixture and continue whisking until the oil is completely incorporated.
SMOKY CHIPOTLE GRILLED POTATO SALAD (GLUTEN FREE ...
From domesticdreamboat.com
5/5 (1)Total Time 40 minsCategory Side DishCalories 350 per serving
- Cook bacon in a small skillet over medium heat until crisp, about 5-7 minutes. Transfer bacon to a paper towel lined plate to drain. Reserve 1 Tablespoon of the bacon grease.
- In a large bowl, whisk together the red wine vinegar, mayonnaise, chipotle, 1/4 teaspoon salt and 1/4 teaspoon pepper until combined. Slowly drizzle in the olive oil and continue whisking until the mixture is emulsified. Set aside.
- Turn all burners of your grill to high and heat for 15 minutes. Reduce heat to medium and clean and oil grill.
- Peel onion and cut it into 1/2 inch slices (you'll probably only get 3-4 slices from a small onion). Stick a toothpick horizontally through each slice to keep it from falling apart. Lightly brush both sides of each onion slice with oil and season with salt and pepper. Toss potato halves with the reserved bacon grease and 1/4 teaspoon of salt.
PARMESAN CHIPOTLE CORN SALAD WITH ... - THE DEVIL WEARS SALAD
From thedevilwearssalad.com
5/5 (18)Total Time 30 minsCategory SaladCalories 785 per serving
- Remove the outer leaves and silks off the corn. In a medium sized saucepan, bring water to the boil. Add the corn and boil for 3 minutes.
SMOKY CHIPOTLE CHICKEN SALAD RECIPE - THE MOM 100
From themom100.com
5/5 (1)Category Main CourseCuisine AmericanTotal Time 15 mins
- Stir in the celery, onions, pepper and chicken until the chicken salad is well combined. Serve chilled.
SMOKED POTATO SALAD RECIPE | MYRECIPES
From myrecipes.com
Servings 8Calories 179 per servingTotal Time 1 hr 20 mins
- Preheat a gas grill to medium (about 400°F) on one side, or push hot coals to one side of a charcoal grill. Place a disposable aluminum pan directly on the burner on lit side of the gas grill, and add soaked wood chips to pan, or scatter wood chips on hot coals of charcoal grill; heat until wood chips are smoking.
- Place potatoes in a disposable aluminum pan; place on grates over unlit side of grill. Grill, covered, 20 minutes. Rotate pan halfway; grill, covered, until potatoes are tender, 20 to 30 more minutes. Cut potatoes into 3/4-inch pieces. Place in a large bowl; add radishes.
- Whisk together oil and remaining ingredients in a small bowl. Pour dressing over potatoes and radishes; toss to coat.
BEEF & POTATO SALAD WITH SMOKY CHIPOTLE RECIPE - EATINGWELL
From eatingwell.com
4.6/5 (5)Total Time 1 hr 25 minsCategory Healthy Beef RecipesCalories 241 per serving
- Bring 1 quart water to a boil in a medium saucepan. Add beef, garlic and salt. When the water returns to a boil, reduce the heat to medium-low. Skim off the foam that rises during the first few minutes of simmering. Partially cover and simmer until the meat is fall-apart tender, about 1 hour. Remove the meat to a plate with a slotted spoon; let cool.
- Add potatoes to the meat broth (if there isn't enough to cover them, add water) and simmer over medium heat until tender, 13 to 15 minutes. Scoop the potatoes into a medium bowl with a slotted spoon. Sprinkle with vinegar.
- Coarsely shred the beef and stir it into the potatoes, along with onion, oil and chipotle to taste. Let cool to room temperature. Stir in avocado just before serving.
DINNER'S DONE!: SMOKY POTATO SALAD
From dinnersdonepa.blogspot.com
Author Chef Rich
CHIPOTLE SWEET POTATO SALAD RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
Servings 9Total Time 45 minsCategory Lunch, Side DishesCalories 322 per serving
SMOKY CHIPOTLE MEXICAN STREET CORN - THIS SILLY GIRL'S KITCHEN
From thissillygirlskitchen.com
Reviews 5Category Side DishCuisine MexicanTotal Time 25 mins
GRILLED CORN WITH CHIPOTLE MAYO RECIPE - FOOD NEWS
From foodnewsnews.com
CHIPOTLE MAYONNAISE RECIPE - COOKEATSHARE
From cookeatshare.com
ASTRAY RECIPES: POTATO AND CORN SALAD WITH CHIPOTLE MAYONNAISE
From astray.com
SWEET POTATO AND CORN FRITTERS WITH CHIPOTLE LIME MAYO ...
From barandkitchenmagazine.com
CHIPOTLE CORN SALAD | BONDUELLE
From bonduelle.ca
GRILLED POTATO AND CORN SALAD WITH CHIPOTLE MAYONNAISE ...
From saramoulton.com
SMOKY CHIPOTLE POTATO SALAD | RECIPE | POTATOE SALAD ...
From pinterest.com
SMOKY HOMEMADE CHIPOTLE MAYO RECIPE - FOOD NEWS
From foodnewsnews.com
ROAST POTATO SALAD - CANADIAN LIVING
From canadianliving.com
BAKED SMOKY CHIPOTLE BUTTER CORN RIBS
From theirishmanswife.com
CHIPOTLE POTATO SALAD RECIPE
From crecipe.com
ROASTED RED POTATO SALAD WITH CHIPOTLE MAYO RECIPES
From tfrecipes.com
SMOKY CHIPOTLE POTATO SALAD | RECIPE | CHIPOTLE POTATO ...
From pinterest.com
CHIPOTLE POTATO SALAD WITH GRILLED HOT LINKS - LATINO …
From latinofoodie.com
BOBBY FLAY CHIPOTLE POTATO SALAD RECIPES
From tfrecipes.com
FOOD - LEVEL ONE GAME PUB
From levelonegamepub.com
SMOKY POTATO AND CORN SALAD WITH CHIPOTLE MAYONNAISE ...
From crecipe.com
MEXICAN STREET CORN POTATO SALAD WITH CHIPOTLE LIME CREMA ...
From bigoven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love