Chipotle peppers are one of my favorite ingredients (if you haven’t noticed). On our recent girls trip we had planned a red potato salad to serve with our Chipotle Pulled Pork Sliders. However, when it came time to start making said potato salad, we realized we really hadn’t brought a recipe. Or thought about what we wanted in our potato salad. Or really had any plan at all. Interesting how sometimes the best things can be born out of complete blank space-like this Chipotle Adobo Potato Salad!
So what to do when you don’t have a plan? Brainstorm, of course! Go directly to the dock, have a glass of wine, dangle your toes in the water and think! Well, we knew we had chipotles. And potatoes. And leftover bacon from the morning’s brunch. Sounding pretty good already, right? We found a few recipes that called for grilling the potatoes and this gave us some direction. Yep, this was going to work-even if none of us wanted to fire up the grill… After all, what do we best? Adapt! Turns out we didn’t need a grill!
As much as I love a traditional potato salad complete with mustard and pickles, it turns out that roasting the potatoes, carmelizing the onion and adding some crisp green onions makes the perfect Chipotle Adobo Potato Salad. Beware, this salad does pack some heat, so if you are wary of spice, you may want to cut back on the chipotles (But I sure wouldn’t recommend it!). After all, spice is one of life’s simple pleasures. Almost as good as a girl’s weekend!
Chipotle Adobo Potato Salad
- 6 strips of bacon cooked and chopped (bacon fat reserved)
- 3 Tablespoons of bacon fat divided
- 3 pounds red potatoes scrubbed and cubed
- 1 red onion sliced
- 1/2 teaspoon sugar
- 1/4 teaspoon baking soda
- 3 Tablespoons mayonnaise
- 2 Tablespoons chipotle minced in adobo sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup green onions sliced
Preheat the oven to 400ºF.
Place the cubed potatoes in a bowl and coat with 2 Tablespoons of bacon fat.
Spread the potatoes over a cookie sheet.
Roast the potatoes for 40 minutes or until softened.
While the potatoes are roasting, melt 1 Tablespoon of bacon fat in a dutch oven or skillet.
Add red onion slices, sugar and baking soda.
Cook onions over medium heat until carmelized a deep golden brown, approximately 30 minutes. (Be careful not to burn, but do not stir too much)
In a small bowl, combine mayonnaise, chipotle, salt and pepper.
Allow potatoes and carmelized onions to cool slightly.
In a large bowl combine potatoes, bacon, onions and chipotle mayonnaise.
Garnish with green onions.