Smoky, bold, and full of texture—this Mexican Chipotle Potato Salad is anything but ordinary. Tossed in a sweet and spicy vinaigrette and finished with creamy queso fresco, it’s the perfect side for summer gatherings or weeknight dinners.
This Mexican Chipotle Potato Salad recipe is proudly sponsored by the Idaho Potato Commission. We use premium Idaho® red potatoes for their unbeatable texture and flavor—they’re grown in rich volcanic soil, nurtured by clean mountain water, and certified to meet the highest standards. When you want quality, always look for the “Grown in Idaho®” seal.
Why This Mexican Chipotle Potato Salad Recipe Works
This Mexican Chipotle Potato Salad is the kind of dish that steals the show at cookouts and potlucks. It’s colorful, smoky, and packed with bold flavor—here’s what makes it irresistible:
- Tender, Creamy Potatoes: Boiled just until knife-tender, red potatoes hold their shape beautifully and soak up every bit of smoky-sweet dressing.
- Bold, Balanced Flavors: The honey chipotle vinaigrette delivers the perfect blend of heat, sweetness, and tang—just like the one I use on my Honey Chipotle Ribeye.
- Color and Crunch: Black beans, corn, cherry tomatoes, and green onions bring color, texture, and fresh bite to every forkful.
- Zesty Finish: Crumbled queso fresco and a touch of jalapeño give this salad a salty, tangy kick that rounds everything out—similar to what I love in my Texas-Style Chili Con Carne.
- Perfect Make-Ahead Dish: This salad only gets better as it sits, making it ideal for entertaining, picnics, or weekday meal prep. For another make-ahead favorite, check out my Creamy Dill Pickle Potato Salad.
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Mexican Chipotle Potato Salad Ingredients
- Idaho Red Potatoes – Creamy and tender, these hold their shape beautifully after boiling and soak up the bold chipotle vinaigrette like a dream.
- Black Beans – Hearty and protein-rich, they add substance and a mild earthiness that balances the salad.
- Corn – Sweet and crisp, it brings a bright pop of texture and color to every bite.
- Cherry Tomatoes – Juicy and slightly tart, these freshen up the dish and add a burst of brightness.
- Green Onions – Mild and aromatic, they lend a sharp freshness that cuts through the richness.
- Jalapeño – Diced small, it adds just the right amount of heat without overpowering the other flavors.
- Cilantro – Herbaceous and citrusy, it ties the ingredients together with fresh, bold flavor.
- Queso Fresco – Lightly salty and crumbly, this cheese finishes the dish with creamy richness and a Mexican-inspired touch.
- Honey Chipotle Vinaigrette – Smoky, sweet, and tangy, this dressing is the flavor powerhouse that brings everything together.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Boil the Potatoes: Clean the red potatoes and place them in a large pot. Cover with warm water and bring to a boil. Cook for 30–40 minutes or until the potatoes are knife-tender.
- Cool and Dice: Drain the potatoes and set them aside to cool slightly. Once they’re cool enough to handle, cut them into bite-sized cubes.
- Prep the Vegetables: While the potatoes cool, halve the cherry tomatoes, chop the green onions and cilantro, and dice the jalapeño.
- Mix the Salad Base: In a large mixing bowl, combine the diced potatoes, black beans, corn, cherry tomatoes, green onions, jalapeño, and cilantro.
- Season and Dress: Sprinkle the mixture generously with salt and pepper. Pour the honey chipotle vinaigrette over the top and gently toss everything together until well coated.
- Finish with Cheese: Crumble queso fresco over the salad and give it a final, gentle toss—or leave it layered on top for presentation.
- Serve and Enjoy: Serve the salad warm, at room temperature, or chilled. It’s colorful, flavorful, and perfect for everything from barbecues to weeknight dinners.
For full list of ingredients and instructions, see recipe card below.
Mexican Chipotle Potato Salad Substitutions & Variations
Here are some of my favorite substitutions and twists to make this salad your own:
- Potato Options: Red potatoes hold their shape well, but Yukon golds or baby yellow potatoes work beautifully too. Avoid russets—they tend to fall apart after boiling.
- Vinaigrette Swaps: No time to make honey chipotle vinaigrette? Use your favorite store-bought chipotle ranch or a tangy BBQ vinaigrette in a pinch.
- Protein Boost: Add diced grilled chicken, steak, or shrimp to turn this into a hearty main course salad.
- Spice Level: For a milder dish, swap jalapeño with a diced red bell pepper. Love heat? Add an extra pepper or a splash of hot sauce to the vinaigrette.
- Dairy-Free Option: Omit the queso fresco or substitute with a plant-based feta or vegan cotija for a dairy-free version.
What to Serve with Mexican Chipotle Potato Salad
Toppings
- This salad is bold and flavorful on its own, but you can take it over the top with a drizzle of crema or a spoonful of guacamole. For extra crunch, add crushed tortilla chips or pepitas just before serving.
Sides & Pairings
- Because the potato salad is smoky and zesty, it pairs well with simple grilled mains. Try it with citrus-marinated chicken, carne asada, or chipotle-lime shrimp.
- For a picnic or potluck spread, balance the spice with a creamy slaw or a cool cucumber salad.
Drinks
- Reach for something light and refreshing to complement the smoky chipotle. Agua frescas (especially watermelon or lime), cold beer, or a citrusy margarita are all fantastic matches.
- Want to keep it festive? A chilled rosé or sparkling sangria plays perfectly with the sweet and spicy notes.
FAQs
Can I make this potato salad ahead of time?
Yes! This salad actually tastes better after the flavors have had time to meld. Make it a few hours or even a day ahead, then refrigerate. Just toss gently before serving and add any extra vinaigrette if it seems dry.
How spicy is the chipotle vinaigrette?
The chipotle peppers add a smoky, medium heat that’s balanced by the sweetness of honey and tang from lime. If you prefer less spice, start with one chipotle pepper and adjust to taste.
Can I substitute other potatoes?
You can, but red potatoes hold their shape best and have a nice creamy texture. Yukon gold potatoes work well too. Avoid starchy varieties like russets, as they can get mushy.
What can I use instead of queso fresco?
Feta cheese or cotija are great alternatives that add a similar salty, crumbly texture. If you want a dairy-free option, try toasted pumpkin seeds or chopped avocado for creaminess.
How long does the honey chipotle vinaigrette keep?
Stored in a sealed jar in the refrigerator, the vinaigrette will keep for up to 10 days. Shake or whisk well before using, as separation may occur.
Not seeing your question here? Ask in the comments section and I’ll do my best to answer!
More Mexican Recipes You’ll Enjoy
- Skillet Chicken Fajitas – These Skillet Chicken Fajitas are quick to make, fun to build, and packed with bold, family-friendly flavor. This simple recipe brings together juicy chicken, bell peppers, and onions, all cooked in a sizzling skillet.
- Instant Pot Green Chili Chicken Enchiladas – These enchiladas combine tender shredded chicken with a homemade green chili sauce made from roasted tomatillos, garlic, and diced chilis, then blended with cream cheese for a rich, tangy dish.
- Beef Barbacoa Tostadas – Slow-cooked beef barbacoa served on crispy tostadas, offering a rich, savory flavor that’s perfect for gatherings or a hearty meal.
- Olive Oil Guacamole – A twist on the classic, this guacamole incorporates extra virgin olive oil for a smooth, creamy texture, complemented by fresh lime juice, cilantro, and jalapeño for a kick.
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Mexican Chipotle Potato Salad
Equipment
- large pot
- Colander
- Large mixing bowl
- Cutting board and chef’s knife
- Measuring cups and spoons
- Blender or food processor
- Jar or container with lid
Ingredients
Potato Salad
- 3 pounds Idaho red potatoes
- 1 15 oz can black beans, rinsed and drained
- 1 15 oz can corn, rinsed and drained
- 2 cups cherry tomatoes halved
- 1 bunch green onions chopped
- 1 jalapeño diced
- 1 bunch cilantro chopped
- Salt and pepper to taste
- ½ cup queso fresco crumbled
Honey Chipotle Vinaigrette
- ¼ cup chipotles in adobo 2 whole peppers + sauce
- 2 tablespoons honey
- 1 garlic clove
- ⅛ –¼ cup white vinegar
- Juice of 1 juicy lime or 2 smaller ones
- 1 sprig fresh oregano
- Salt and pepper to taste
- 1 cup olive oil
Instructions
- Cook the Potatoes
- Place the potatoes in a large pot and cover with warm water. Bring to a boil and cook until knife-tender, about 30–40 minutes. Drain and let cool slightly.
- Make the Vinaigrette
- While the potatoes cook, blend the chipotles, honey, garlic, vinegar, lime juice, oregano, salt, and pepper in a blender or food processor. Slowly stream in the olive oil until smooth and creamy. Taste and adjust seasoning as needed. Set aside.
- Prep the Veggies
- Once the potatoes are cool enough to handle, dice into bite-sized chunks and add them to a large mixing bowl. Add black beans, corn, cherry tomatoes, green onions, jalapeño, and chopped cilantro. Season generously with salt and pepper.
- Dress and Finish
- Pour 1 to 1½ cups of the vinaigrette over the salad and toss gently to coat. (Save the rest for grilled veggies, chicken, or shrimp!) Sprinkle crumbled queso fresco over the top.
- Serve
- Serve warm, at room temperature, or chilled. This salad only gets better as the flavors meld.