Holy Chipotle Potato Salad

Total Time
Prep 20 mins
Cook 20 mins

A twist on traditional Potato salad with a little kick!

Ingredients Nutrition


  1. Boil diced potatoes until just done – do not overcook. Drain, and soak in cold water (to stop cooking process), drain again once cooled.
  2. Whisk Tabasco® sauce into mayonnaise until well blended. More or less Chipotle can be added to taste. Take care however; mixture will get hotter as flavors mature.
  3. Combine potatoes, sweet corn, and onions into a mixing bowl – gently fold mayonnaise mixture in taking care not to mash potatoes. Add remaining ingredients and fold until well mixed.
  4. Refrigerate at least 1 hour before serving – longer is better.
  5. Recipe variations: Deep fry or oven fry potatoes instead of boiling. Add ¾ cup of diced sweet or dill pickles.


Most Helpful

Great unique potato salad. I did not taste much spiceyness at all. Even the non-hot eaters in the family enjoyed it. Loved the flavor the caraway seeds gave it. If I were to change anything, it would be add more liquid smoke next time.

Roger/OH September 29, 2006

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