Almost Like Mom's

Vegetarian takes on Mom's Recipes

Chipotle Potato Salad

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Final shot, potato salad in a wood bowl, garnished with red onion and cilantrol

So times are still really weird out there right now, believe me I get it. Sometimes it feels like we’re stuck on a wheel and it’s hard to tell where work starts and ends. However, it is memorial day weekend and, for those of us in the midwest, is about to be our first warm weather stretch of the year! So whether or not you can socialize outside your home, let’s embrace the weekend and make barbecue food starting with this delicious Chipotle Potato Salad!

I brought this dish to a labor day party last year and one of my friends, who is literally a trained chef, asked me for the recipe. At that moment I knew I had a winning recipe! The chipotle crema is honestly better than any mayo based potato salad I’ve ever had. It’s creamy and the perfect amount of spicy! Finally, the other fun secret here is the roasted poblano peppers which really take this dish to the next level!

I have just a few notes about this recipe. If you want to short cut and not bake the potatoes, you can definitely cut out that step. Also, if you’re sensitive to spice, feel free to cut down the number of chipotle peppers in the sauce. This recipe verbatim is a medium-high spice.

Finally, if you don’t feel like cooking this weekend, just order in and get drunk with one of our awesome cocktail recipes:

Grapefruit Basil Gin Gimlet

Fresh Ginger Mezcal Mule  

Whisky Basil Citrus Smash 

I hope everyone has a safe and happy holiday weekend, I know I will.

Jackie

Roasted crispy potatoes in a clear bowl on a wooden background - a process shot to show what potatoes look like on their own

 

Process shot, all the vegetable ingredients of the salad spread out over the top of the potatoes so that you can see all ingredients. Red onion, red peppers, roasted poblanos, cilantro and pickled jalapenos.

 

A process shot of the potato salad, half the bowl the potatoes mixed with the vegetable ingredients, other half of the bowl the chipotle cream sauce

 

Potato salad with a rich orange hue topped with green cilantro and red onion in a wooden bowl

 

Print
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Chipotle Potato Salad

  • Author: almostlikemoms@gmail.com
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Appetizer, Side Dish
  • Cuisine: American, Mexican, southwest
Print Recipe

Description

The perfect accompaniment to memorial day weekend. A spicy and creamy potato salad with smoky roasted poblanos. Plus, surprise, it's totally vegan and might even be kind of health!

Ingredients

Scale
  • 3 lb yellow potatoes (can substitute for redskins )
  • 2 tbsp olive oil (plus more for poblanos )
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 3 poblano peppers (roasted and diced )
  • 1 red bell pepper (diced )
  • 1/2 red onion (diced )
  • 1/4 cup pickled jalapeno
  • 1/4 cup fresh cilantro (chopped, plus more for garnish )

Chipotle Cashew Crema

  • 1 1/2 cups raw cashews (See notes )
  • 1 cup vegetable stock
  • 1/4 cup lime juice (about 2 limes )
  • 1 tbsp apple cider vinegar
  • 4 chipotle peppers (from can, see notes )
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp sea salt
  • 1/2 tsp white pepper
  • 2 tsp juice from pickled jalapenos

Instructions

  1. Make the Crema first. Place all ingredients in a high speed blender and blend on high until creamy. Transfer to another container and chill in the fridge while you prepare the rest of the potato salad. 
  2. Preheat your oven to 450 degrees. Place the potatoes in a large pot with water, bring to a boil and boil until they are fork tender. While the potatoes are cooking, chop your vegetables. 
  3. Transfer the potatoes to a baking sheet. Sprinkle with salt and pepper and drizzle with olive oil. Bake for 15 minutes until the edges become crispy. 
  4. At the same time prepare another baking sheet. Rub the poblanos with a small amount of olive oil, sprinkle with a touch of salt and pepper and bake for 15 minutes until the outside is browned. Remove and let cool. 
  5. When the potatoes and poblanos are done cooking, let them both cool for 10 minutes. Add the potatoes to a large bowl. Remove the skin from the poblanos, dice them and add them to the bowl. Add the remaining vegetables and toss. 
  6. Pour the cauliflower crema over the top and toss until creamy. Garnish with more cilantro. 

Notes

If you do not have a high speed blender for making the crema, you can use a food processor but I recommend soaked the cashews ahead of time to make them easier to blend. 

 

I use 4 canned chipotle’s here but that makes these dish a medium/high spice level. If you are sensitive to spice feel free to cut it out. Canned Chipotle peppers in adobo are super easy to find at the supermarket, they’re either in the ethnic isle by the mexican food (usually by the canned chilis and jalapenos) or some places they’re just in the canned foods isle. 

Keywords: barbecue, chipotle, memorial day, poblanos, potato salad, spicy

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