Summer BBQ Potato Salad With Chipotle Dressing

READY IN: 4hrs 45mins
Recipe by pamela t.

This potato salad is a blend of flavors Italian and Mexican. The black olive tapenade can be found in most stores near pickles and mustard—if you can’t find it, there are quite a lot of recipes here on recipezaar to make your own. It’s easy. The chipotles and adobo and cumin give this salad a nice “kick” and lets it stand out from so many other potato salads. If cooking for kids, you may want to add only 1 chipotle to start.You may not want to add any salt until tasting—the black olives, chiles, and tomatoes have quite a lot of sodium. Cooking time is mostly the 3 hours you must chill the potato salad.

Top Review by Susie D

This was one of my favorite Craze-E contest recipes & I made it twice. At first bite I thought the cilantro was overpowering. However after waiting for the required chill time, the salad had mellowed beautifully & I will be making the recipe again & again! My one mistake & it was mine was that I used a smoked applewood bacon. Next time I will use regular as it almost added too much to the salad. The dressing adds color & a complexity to the salad. Everything there adds to the whole experience. I whizzed it all together in a mini chopper, but left it slightly chunky. I did not add additional salt & found with the bacon & olive tapenade that we didn't need it. I omitted the peas. This was an excellent use of contest ingredients!

Ingredients Nutrition


  1. Scrub new potatoes in sink.
  2. In a large pot, place new potatoes and cover with water. Add a pinch of salt and bring to a boil. (You don’t have to peel new potatoes unless you want to. Their skin has a lot of nutrients.).
  3. Boil for about 15-18 minutes until a fork can be inserted into the potatoes, but the potatoes are not mushy. Remove from heat.
  4. Drain water and add cool water to pan. Let potatoes cool completely before handling.
  5. In a smaller pot, add 3 eggs with water to cover. Add pinch of salt and 1 T vinegar. Bring to a boil.
  6. Boil eggs about 12 minutes. Drain water and cover eggs with cold water. Let rest until cooled.
  7. Meanwhile, fry the bacon until crisp.
  8. Remove peas from freezer and microwave on high in a microwave-safe dish with 1 T water. It should take less than 3 minutes to thaw them.
  9. Dice potatoes and place them to a large mixing bowl. Peel and rinse eggs off. Dice and add to the bowl.
  10. Chop cilantro and green onions and add to the bowl.
  11. Add green peas. Chop bacon and add it.
  12. For the dressing:
  13. Dice chipotles, dice canned tomatoes.
  14. In a small mixing bowl add all remaining dressing ingredients and mix.
  15. Pour over the potato salad and mix until combined.
  16. Cover with plastic wrap and place in the refrigerator for at least 3 hours (better if left overnight).
  17. Enjoy!

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