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
Ingredients
- 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
Instructions
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Preheat the oven to 400ºF.
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Place the cubed potatoes in a bowl and coat with 2 Tablespoons of bacon fat.
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Spread the potatoes over a cookie sheet.
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Roast the potatoes for 40 minutes or until softened.
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While the potatoes are roasting, melt 1 Tablespoon of bacon fat in a dutch oven or skillet.
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Add red onion slices, sugar and baking soda.
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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)
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In a small bowl, combine mayonnaise, chipotle, salt and pepper.
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Allow potatoes and carmelized onions to cool slightly.
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In a large bowl combine potatoes, bacon, onions and chipotle mayonnaise.
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Garnish with green onions.
Yum! My family LOVES chipotle flavor so we will definitely have to try this.
Thanks! I hope they all love it!
Yum! This looks amazing!
Thanks! I hope you get a chance to try it!
Just curious from what culture you got the adobo idea from? Adobo in our country, the Philippines is a classic Filipino dish. Interesting to mix it up with chipotle and potatoes.
The adobo is in reference to the chipotles in adobo sauce, so not really the classic Fillipino way of cooking. I’m going to be trying the classic adobo method of cooking pork coming up next month!
What great combinations. I love that it is creamy, spicy and has bacon. YUM!
Thanks! I really needed some creamy and I always love spicy!
Looks great! Very innovative!
Thanks!
The chipotle flavor sounds really amazing in this dish.
thanks! I love food with a kick!
LOVE how flavorful this must be!! And so wonderful with roasted potatoes!!!
We were going big or going home! Lots of flavor!
YASSS to bacon, bacon fat, mayo and a chipotle kick!! This is amazing!
OK, so maybe not so healthy, but DELICIOUS!
You had me at bacon .
💖
Oh yes, bacon makes everything delicious!
Spicy potato salad…love it! Pinned!
Thanks! Come back and visit again soon!