Recipes

CHIPOTLE POTATO SALAD WITH CORN AND RED ONION
  • Ingredients
  • 3 pounds red potatoes
  • 1 medium red onion
  • 2 pickled jalapeños
  • 2 tablespoons pickled jalapeño juice
  • 3 stalks celery
  • 1 large ear yellow corn
  • 3 hard-boiled eggs
  • 6 sprigs cilantro
  • 1 tablespoon chipotle chilies in adobo
  • 1 cup mayonnaise
  • 1 tablespoon fresh lime juice
Directions
  1. Cut the potatoes into 1-inch cubes and place in a large pot of cold water
  2. Bring water to a boil adding 1 teaspoon salt to water as it boils
  3. Simmer potatoes until tender, about 10 minutes
  4. Drain and transfer to a large bowl
  5. Chop red onion and pickled jalapenos and add to potatoes along with juice
  6. Cool
  7. Cut celery into medium dice
  8. Set corn on a dish towel and cut off kernels
  9. Coarsely chop the eggs
  10. Remove cilantro leaves from stems and mince
  11. Stir celery, corn and eggs into potatoes and salt to taste
  12. Stir together the mayonnaise with chipotle chilies, cilantro and lime juice
  13. Toss with potatoes and chill until ready to serve and up to 6 hours.


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