Tis’ the season for potato salads – arguably the best season of all, if you ask me. There is literally nothing better than a cold potato salad paired with grilled BBQ meats and a glass of *crisp* rose. But, whilst a creamy potato salad always hits the spot, it’s nice to switch it up from time to time.
This incredibly easy chipotle potato salad indeed hits the spot. It’s sweet, smoky, slightly spicy, and quite frankly delicious all on its own. Plus, it is incredibly easy to throw together just before friends pop over. I’ve even included guidance on simple swaps to make it completely vegan, so everyone can enjoy!
Method
Follow these steps to make our Chipotle Potato Salad
Start by preparing your potatoes – wash & dry them, and chop any larger potatoes in half. Place them in a saucepan, cover with boiling water and cook for around 15-20 minutes, or until just fork-tender. Drain and set aside to cool whilst you move onto the next step.
In a large mixing bowl, combine the mayonnaise, chipotle paste, half of the nigella seeds, and ground cinnamon. Give it a good stir until smooth and creamy. Adjust the chipotle amount to your heat preference – more if you like a lil kick, or less if you’re after just a hint of smoky flavour.
Accidentally add too much chipotle paste? Don’t worry – simply add more mayonnaise to the dressing to tone it down.
Once the potatoes are completely cool, add them to the large mixing bowl with the dressing. Finely shred your fresh coriander and toss these in too (reserving a handful for a garnish later on). Gently mix everything together with a wooden spoon until evenly coated.
Transfer the chipotle potato salad to your favourite serving dish and sprinkle over the remaining nigella seeds and coriander for a pretty garnish. Serve immediately, or store in the fridge covered with cling film for up to three days.
How To Make Your Chipotle Potato Salad Vegan
So, the not-so-secret vegan version of this recipe is even easier than the original. Instead of making your own dressing from mayonnaise and chipotle paste, instead, you’re going to use store-bought siratcha mayo. Yep, most brands are actually vegan!
We specifically used the Flying Goose Brand Sriracha Mayo Sauce, which offers a smoky flavour with a slight kick – perfect for mimicking the chipotle depth without any dairy or eggs. Just toss the cooked potatoes and spring onions in the sriracha mayo and top with nigella seeds. That’s it!
Find More Delicious Salad Recipes On Savery Grazing
Whether you’re hosting a summer BBQ, prepping for a picnic, or just need something to prepare ahead of a busy work week, this smoky chipotle potato salad is an excellent choice. Serve alongside roasted chicken, pork chops, salmon, or with a mezze of salads for a hearty meal.
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