× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Smokey Chipotle Potato Salad

Share this

Print Recipe
Potato Type: Russet
Prep Method: Boiled

Dish

SaladSide DishFor School

Ingredients

+

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

Preparation

  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.

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

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving

Calories

130

Fat

4.7g

Sodium

107mg

Carbohydrates

21g

Fiber

2g

Protein

2g

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up