Cooking With ABC13 - Chipotle Potato Salad

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Thursday, January 25, 2018

Chipotle Potato Salad from Rebecca Spera


3 lbs. red skin potatoes, cut into 1" cubes

1 cups GOYA Mayonnaise

2 tbsp. chopped chipotle GOYA Chipotle Peppers in Adobo Sauce

2 tbsp. GOYA Lemon Juice

1 medium red onion, thinly sliced

1 large tomato, seeded and chopped

1/4 cup fresh cilantro, chopped

1 tbsp. finely chopped chives

1 tsp. GOYA Minced Garlic

GOYA Adobo seasoning to taste

1/4 cup chopped cooked bacon(optional)

1/4 cup shredded cheddar cheese (optional)


- 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.

- 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.

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