This Chipotle Roasted Potato Salad is a bold, smoky twist on my popular and original Roasted Potato Salad, truly the best potato salad you’ll ever make! It starts with oven-roasted potatoes (never boiled!) that are crispy and perfectly seasoned. In this version, they are tossed with sweet corn, jalapeño, red onion, and a creamy chipotle mayo dressing. And, of course, I didn’t forget the crispy bacon and chopped cilantro on top. Serve it warm, chilled, or at room temperature. It is perfect for cookouts, potlucks, or an easy weeknight side dish. None of my taste testers could get enough of it! Craving more? Don’t miss my Jalapeño Popper Roasted Potato Salad, another flavor-packed spin on the original!
Ingredients & Substitutions
- Potatoes: You will need 3 pounds of red potatoes with the skins left on. Red potatoes are a waxy variety that hold their shape well after roasting, making them perfect for this salad. Toss the cubed potatoes them with extra virgin olive oil, chipotle powder, smoked paprika, garlic powder, salt, and pepper for a bold flavor. Yukon gold or fingerling potatoes also work well as substitutes.
- Corn: The corn adds a touch of sweetness that balances the smoky heat from the chipotle. You can use thawed frozen corn or fresh corn. Both roast beautifully alongside the potatoes and soak up all the flavor.
- Red Onion: Red onions add a little crunch and a mild, sweet flavor. They roast up soft and tasty in the oven. Yellow onions would also roast up nicely. For a stronger onion flavor, use white onions.
- Jalapeño Pepper: Jalapeños bring a little heat to the salad. They aren’t too spicy once roasted, just enough to give it a kick!
- Bacon: Bacon (I prefer thick-cut) adds a salty, crispy crunch to the salad. You’ll mix some in and sprinkle more on top. It makes every bite extra tasty! Regular or turkey bacon would also work. Just cook it up nice and crispy. Check out how to bake bacon for perfectly crispy bacon and easy clean-up!
- Chipotle Mayo Dressing: The chipotle mayo dressing is made with mayonnaise, chipotle hot sauce, Dijon mustard, garlic powder, salt, and pepper. It’s creamy, smoky, and just a little bit spicy, perfect for covering the potatoes and vegetables with lots of flavor!
- Lime Juice: Lime juice is optional. Add a little bit to taste, or skip it. The salad is delicious with or without it.
Why Roast Potatoes Instead Of Boil?
Once you taste the difference between roasting and boiling potatoes for potato salad, you will never go back to boiling! Roasting potatoes gives them a crispy outside and a soft, fork-tender center, perfect for potato salad. I use this same method in my Dill Pickle Roasted Potato Salad, and it makes all the difference!
Is Chipotle Roasted Potato Salad Spicy? How To Adjust The Heat Level
I would say the chipotle roasted potato salad has a definite kick to it from the chipotle powder, chipotle hot sauce, and fresh jalapeño. If you want it less spicy, use less chipotle powder and hot sauce, and remove or reduce the jalapeño. For more heat, add extra chipotle, jalapeños, or a pinch of cayenne pepper.
How to Serve Chipotle Roasted Potato Salad
You can serve this potato salad warm, cold, or at room temperature. It’s delicious right after assembling or chilled straight from the refrigerator. For outdoor gatherings, keep it cold by placing the bowl on a bed of ice or packing it in a cooler with ice packs. For food safety, don’t leave it out for more than 2 hours.
How To Store Chipotle Roasted Potato Salad
Store leftover chipotle roasted potato salad in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. Before serving, you can enjoy it cold or let it come to room temperature for a bit. Avoid leaving the salad out at room temperature for more than 2 hours to keep it safe to eat.
Chipotle Roasted Potato Salad
Ingredients
Roasted Potatoes
- 3 pounds red potatoes, washed, cut into small cubes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon chipotle powder
- ½ teaspoon garlic powder
Roasted Vegetables
- 1 bag (10 ounces) frozen corn, thawed (or 2 ¼ cups fresh corn)
- 1 medium red onion, finely diced
- 1 medium jalapeño, diced
- 1 tablespoon extra virgin olive oil
Salad
- 4 strips thick-cut bacon, cooked and crumbled, divided
- 5 tablespoons chipotle hot sauce
- 1 cup (232 g) mayonnaise
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- lime juice, to taste
- salt and pepper, to taste
- cilantro, chopped for garnish
Instructions
- Preheat oven to 425°F. Line a sheet pan with parchment paper. Spray with nonstick cooking spray.
- In a large bowl, toss the cubed potatoes with olive oil, salt, pepper, smoked paprika, chipotle powder, and garlic powder.
- Place cubed potatoes onto the lined baking sheet. Roast for 30–40 minutes, stirring halfway through, until deep golden brown and crisp on the edges.
- Meanwhile, in a small bowl, toss the corn, red onion, and jalapeño with olive oil. Set aside.
- After the potatoes have roasted for 30–40 minutes, remove the pan from the oven. Scatter the corn mixture over the potatoes in an even layer and return the pan to the oven. Roast for an additional 15–20 minutes, or until the vegetables are lightly browned and the potatoes are fully crispy.
- Once the potatoes and vegetables are done roasting, let them cool for at least 15 minutes before assembling the salad.
Assembly
- In a large bowl, combine half of the crumbled bacon, chipotle hot sauce, mayonnaise, Dijon mustard, garlic powder, and a squeeze of lime juice (if using).
- Once the roasted potatoes and vegetables have cooled slightly, add them to the mayo mixture and gently stir until everything is fully combined and coated.
- Sprinkle with the remaining crumbled bacon and chopped cilantro before serving. Add more lime juice (optional), salt, and pepper to taste.
- The salad can be served warm, at room temperature, or refrigerated until ready to serve. If refrigerating, place it in an airtight container.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
This potato salad is SO good! It is smoky and creamy with just the right kick. Amazing, I would say!
Elizabeth
I like spice, but not usually smoky flavors. HOWEVER, this salad is absolutely perfect when it comes to flavor, spice, and overall deliciousness! I could not get enough of it.
Stephanie
I did not know potato salad could be so good. This is incredible!
Annabelle
If you want to impress your friends and family, make this potato salad. No one could top it, it is that good!
Bella
I couldn't wait to have this potato salad again. It is so good, and I love the kick in each bite with the crunchy bacon.
