Southwestern Potato Salad in Chipotle Vinaigrette

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Spice up your next potluck with this tasty salad.

2 quarts
1-1/2 pounds red-skinned potatoes
1-1/4 cups frozen whole kernel corn, thawed
4 hard-boiled eggs, coarsely chopped
1/2 cup sliced celery
1/2 cup chopped red onion
1/2 cup chopped red bell pepper
1/3 cup Mazola® Corn, Canola OR Vegetable Oil
1/3 cup apple cider vinegar
1/4 cup chopped fresh cilantro
1 tablespoon minced canned chipotle chile in adobo sauce
3 cloves garlic, minced
3/4 teaspoon salt
1/2 teaspoon black fine grind pepper
Associated Recipes:

Cut potatoes into chunks (quartered for larger potatoes and halved for smaller).  Place unpeeled potatoes in a large saucepan; cover with water. Bring to a boil over high heat; reduce heat to low, partially cover and simmer until potatoes are tender when pierced with fork, about 15 to 20 minutes. Drain; let potatoes cool 10 minutes or until you can handle. Cut potatoes into 3/4-inch cubes.

Combine potatoes, corn, eggs, celery, red onion and bell pepper in a large serving bowl.

Whisk together oil, vinegar, cilantro, chipotle, garlic, salt and pepper in a small measuring bowl.

Pour dressing over potato mixture; toss gently. Cover and refrigerate several hours or overnight.


Total Time
Cook Time 15 to 20 minutes
Chill Time 4 to 12 hours
Nutritional Facts
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