Mexican Chipotle Potato Salad
This bold and zesty Mexican Chipotle Potato Salad brings smoky, sweet, and tangy flavors together in every bite. Idaho red potatoes soak up a homemade honey chipotle vinaigrette that’s brightened with lime, oregano, and a kick of heat. Fresh corn, black beans, cherry tomatoes, and queso fresco turn this from a side dish into the star of any summer table.
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.