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Smokey Chipotle Potato Salad

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School Foodservice



24 Servings

  • 5 lbs. Russet potatoes, diced
  • 1 1/2 cups yellow corn kernels, fresh frozen or canned
  • 1 chile (canned chipotle chilies in adobo sauce)
  • 2 tablespoons Adobo sauce
  • 1/2 cup vegetable oil
  • 1/2 cup apple cider vinegar
  • 1/2 cup white onion, diced
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/4 cup cilantro, fresh

48 Servings

  • 10 lbs. Russet potatoes, diced
  • 3 cups yellow corn kernels, fresh, frozen, or canned
  • 2 chilies (canned chipotle chilies in adobo sauce)
  • 4 tablespoons Adobo sauce
  • 1 cup vegetable oil
  • 1 cup apple cider vinegar
  • 1 cup white onion, diced
  • 4 tablespoons sugar
  • 2 teaspoons salt
  • 1/2 cup cilantro


  1. Cut potatoes into uniform 3/4 inch dice or chunks.
  2. Place diced potatoes in a stockpot and fill with cold water until covered by 1 inch.
  3. Bring to a low boil and immediately reduce to a medium simmer.
  4. Cook until the potatoes are tender. Test a few pieces by tasting them.
  5. Drain potatoes and place in a full-size 4-inch steamtable pan.
  6. Use 1 pan for 24 servings; use 2 pans for 48 servings. add corn kernels to the cooked potatoes.
  7.  Combine the chipotle chiles, adobo sauce, vegetable oil, apple cider vinegar, white onion, sugar and salt in a blender.
  8. Blend until well combined. Pour the dressing over the warm potatoes and gently stir to coat the potatoes.
  9. Cover the pan partially and refrigerate until chilled to 40°F, at least 2 hours or over night.
  10. Hold at or below 40°F until ready to serve.
  11. Just before serving sprinkle with chopped fresh cilantro.

Serving size= 1/2 cup which equals 1/2 cup starchy vegetables


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