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Chipotle Adobo Potato Salad

Chipotle Adobo Potato Salad

This smoky, creamy, spicy potato salad is the perfect accompaniment to any meal! if you don't have the bacon fat after cooking your bacon, you can substitute olive oil.
Course Potato Salad
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Author Lane and Holly of With Two Spoons


  • 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


  1. Preheat the oven to 400ºF.
  2. Place the cubed potatoes in a bowl and coat with 2 Tablespoons of bacon fat.
  3. Spread the potatoes over a cookie sheet.
  4. Roast the potatoes for 40 minutes or until softened.
  5. While the potatoes are roasting, melt 1 Tablespoon of bacon fat in a dutch oven or skillet.
  6. Add red onion slices, sugar and baking soda.
  7. 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)
  8. In a small bowl, combine mayonnaise, chipotle, salt and pepper.
  9. Allow potatoes and carmelized onions to cool slightly.
  10. In a large bowl combine potatoes, bacon, onions and chipotle mayonnaise.
  11. Garnish with green onions.