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Mexican Potato Salad

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  • Prep 50 min
  • Total 1 hr 30 min
  • Servings 8
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by: Sonia Mendez Garcia
Updated Jul 20, 2017
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Ingredients

  • 1 1/2 lbs red potatoes, washed and cut into 1-inch pieces
  • 1 large poblano pepper, diced
  • 2 jalapeños, seeded and diced
  • 1/4 cup, plus 3 tablespoons olive oil
  • 1 1/2 teaspoons salt
  • 1 teaspoon pepper
  • 1 small red onion, finely diced
  • 5 strips cooked bacon, finely chopped
  • 2 green onions, sliced small
  • 3/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 chipotle in adobo
  • 2 tablespoons chipotle adobo sauce
  • 2 tablespoons lime juice
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin

Steps

  • 1
    Preheat oven to 400°F.
  • 2
    In a large bowl, combine the potatoes, poblanos, jalapeños, 3 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon pepper. Stir well to combine and transfer to a baking sheet lined with foil paper. Roast for 20 minutes, turn potato mixture and roast for another 20 minutes. Remove from oven and let cool for 30 minutes.
  • 3
    While potatoes are roasting, transfer the red onions to a small bowl, cover with cold water and set aside. Chop the bacon and green onions and set aside.
  • 4
    In a medium bowl, combine the mayonnaise, Dijon mustard, chipotle, adobo, lime juice, granulated garlic, smoked paprika, cumin, 1/2 teaspoon of salt and 1/2 teaspoon pepper. Whisk to combine and while whisking add the 1/4 cup of olive oil. Taste for salt and set aside.
  • 5
    Transfer the cooled potato mixture to a large bowl. Add the bacon, drained red onions, and mayonnaise dressing. Stir well to combine. Fold in the green onions before serving. Serve at room temperature.

Expert Tips

  • tip 1
    When preparing any salads that call for a homemade dressing, I suggest you prepare the dressing the day before. The dressing will become much more flavorful overnight.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Summer just would not be complete without a big bowl of savory potato salad. It can be served cold, warm or at room temperature, depending on how it is prepared. Because of my family, I tend to favor ingredients typical of Mexican cuisine. I do love the traditional potato salad, but I also love adding some spice to mine. If you have the time, I suggest preparing the potato salad the day before you serve it. The flavors will be much bolder!
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