Chipotle Potato Salad - Ww Friendly

"This is out of the a cookbook called "The whole foods market" My granddaughter gave it to me for Christmas. It says to serve at room temperature for best flavor. Preparation time does not include chill time. This figures out to be 3.5 WW points."
 
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photo by mersaydees photo by mersaydees
photo by mersaydees
photo by Queen uh Cuisine photo by Queen uh Cuisine
photo by Queen uh Cuisine photo by Queen uh Cuisine
photo by teresas photo by teresas
Ready In:
35mins
Ingredients:
14
Serves:
8
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ingredients

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directions

  • To prepare the chipotle dressing.
  • Combine the chipotle pepper and adobo sauce, garlic, olive oil, vinegar, pepper, and salt in a blender until pureed, or combine all the ingredients in a mixing bowl with a wire whisk.
  • To prepare the salad.
  • Steam or boil the potatoes for about 20 minutes, or until cooked through but still firm.
  • Chill the potatoes completely.
  • Transfer the potatoes to a large mixing bowl, and add the diced peppers, onion, corn and cilantro.
  • Toss the salad with the dressing, and serve.

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Reviews

  1. I made this recipe exactly as written except I used an orange pepper instead of a red pepper. This potato salad did not go over well with our family. I'm not sure why, ordinarily these are ingredients we eat all the time and it sounded quite tasty. The white wine vinegar won out in flavor and really drowned out the chipotle and the olive oil didn't add anything to the flavor just a not so great texture. Sorry, it seemed to have great potential.
     
  2. I made this to go with Mexican burgers this evening. I was a bit unsure of the corn but it all came together with a very good southwestern flavor and the corn texture was a nice addition. Great for outdoor BBQ.
     
  3. When I first reviewed this recipe I gave it 4 stars. After having it for lunch today, I can attest that it is divine! I think it needed extra time to get the flavors to meld or otherwise do their thing. It also has a great presentation. Next time I will very thinly slice the red onion using a mandoline. Since it looks and tastes great and is served at room temperature this would make an excellent potluck dish or a dish for a brunch table. Thanks, TeresaS! Made for Zaar Stars tag game.
     
  4. I served this with Recipe #369793 and adored it. I used a little chipotle hot sauce on top as well :)
     
  5. This was exceptional!!! I really like "hot" and this fit the bill. I doubled the recipe. I used the adobo sauce that was with the chipotles in the can, that's what really gave it an extra kick. I ran low on the white wine vinegar so I used some balsamic too. Thanks TeresaS :)
     
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Tweaks

  1. I made this recipe exactly as written except I used an orange pepper instead of a red pepper. This potato salad did not go over well with our family. I'm not sure why, ordinarily these are ingredients we eat all the time and it sounded quite tasty. The white wine vinegar won out in flavor and really drowned out the chipotle and the olive oil didn't add anything to the flavor just a not so great texture. Sorry, it seemed to have great potential.
     

RECIPE SUBMITTED BY

<p>? Hi! My name is Teresa.? My husband and I like to take RV trips but it seems lately we just us it for vintage motorcross races. I enjoy hiking, snowshoeing, have done some rock climbing but age is creeping up on my poor old bones. Anything to do with the outdoors I enjoy, so why do I live in rainy Washington state? We have 2 wonderful children, both grown. My son lives in LA and my daughter and her husband recently moved back in the area with their little boy...our grandson... who just turned?5 years old. We have a granddaughter who lives close by...she just turned 23 this year. She's a sweetheart.? Life is good when you have a son and a?daughter and they?gift?you with a granddaughter and grandson. :)??</p>
 
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