Coupon Clipping Cook

Chipotle Lime Potato Salad with Black Beans

There are so many delicious ways to make potato salad.  It’s like a blank canvas with all kinds of possibilities when it comes to ingredients and taste.

When I was a kid, I was the official taste-tester for my grandmother who made the dressing for her potato salad with mayonnaise, vinegar and sugar.

I of course would always recommend that she add more sugar.

This chipotle lime potato salad came about because the adobo sauce that’s in a can of chipotle peppers is sooo good when mixed with mayonnaise.

And what a wonderful dressing base it makes for potato salad.

The addition of lime juice, cumin, cilantro and black beans gives this potato salad a Tex-Mex flair and is really tasty.

If you’re not a fan of spicy heat, feel free to decrease the amount of adobo and chipotle peppers.

Oh and most importantly, the potato salad has just a bit of sugar in it for good measure.

So let’s check out the ingredients.

Russet potatoes (or if available, white potatoes or Yukon Gold potatoes which tend not to break apart after cooking like Russet potatoes can if cooked too long), canned black beans, canned chipotle peppers in adobo sauce, lime, mayonnaise, red onion, celery, cilantro, sliced black olives, ground cumin, sugar, salt, pepper and pepita (pumpkin) seeds.

Here’s how to make it.

Clean and cut the bruises and imperfections off of the potatoes leaving as much of the skin on as possible.

To a medium size pot, add water, salt and the potatoes.

Heat the pot on medium heat.

Let the potatoes cook until a fork can be inserted into them easily (about 20 to 25 minutes).

Be careful not to overcook the potatoes or they’ll be on the mushy side and fall apart.

Transfer the potatoes from the pan to a large plate or bowl and let them completely cool.

Next, rinse and drain the black beans….

…chop the onions…

…slice the black olives (unless using a can of pre-sliced black olives)…

…chop the celery…

…chop the cilantro…

…chop the chipotle peppers, and set all aside.

In a large bowl, add the mayonnaise…

…lime juice…





…and adobo sauce.


whisk together the mayonnaise mixture (dressing).

To the bowl,

add the onions,



chipotle peppers,

black olives,

and black beans.

With a soft spatula,

stir together until the veggies and beans are coated with the dressing.

After the potatoes are completely cooled, cut them into 1 inch cubes and pieces.

To the bowl, add the potatoes….

…stir together until the potatoes are coated with the dressing.

Garnish with black beans…

….pepita seeds…

…and sprigs of cilantro.

Then dig in and enjoy.

Store any leftovers in the refrigerator.

Thank you so much for stopping by.

Chipotle Lime Potato Salad with Black Beans

Yield: Serves 4 to 5

Prep Time: 20 minutes plus time to cool the potatoes

Cook Time: 30 minutes (to boil the potatoes)

Total Time: 30 min. (prep is done as potatoes cook) plus cooling potatoes


8 Russet potatoes (medium size), skin-on, boiled, cooled completely and cut into 1-inch size cubes or pieces (or if available, white or Yukon Gold potatoes).
¾ cup canned black beans, rinsed and strained (for the salad)
5 chipotle peppers, chopped (from a 7 ounce can of Chipotle peppers in adobo sauce), or add to taste
1 cup mayonnaise
1 lime, juiced
3 tablespoons adobo sauce (from a 7 ounce can of Chipotle peppers in adobo sauce), or add to taste
1 teaspoon sugar
½ teaspoon ground cumin
½ teaspoon salt (or add to taste)
½ teaspoon ground black pepper
¾ cup chopped celery
1 cup chopped red onion
¼ cup sliced black olives
¼ cup chopped cilantro (packed and heaping) (for the salad)
2 tablespoons of roasted/salted pepita seeds (for garnish)
1 tablespoon canned black beans, rinsed and strained (for garnish)
Sprigs of cilantro (for garnish)


In a medium size bowl, add mayonnaise, lime juice, adobo sauce, sugar, cumin, salt and pepper. Whisk the mayonnaise mixture (dressing) together. To the bowl, add red onion, celery, black olives, cilantro, chipotle peppers, and black beans. Stir together. Add the potatoes and using a soft spatula, stir until the potatoes are coated with the dressing. Garnish with black beans, pepita seeds and sprigs of cilantro. Store any leftovers in the refrigerator.

Don’t Miss a Recipe!

Get new posts delivered via email:

Leave a Reply

Your email address will not be published. Required fields are marked *

When you leave a comment on this Website, we collect your name, email, and IP address in order to assist with spam detection. For further details please refer to our Privacy Policy.  By checking the following box you consent to our data usage policy as outlined in our Privacy Policy found here.

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Well, isn’t this just the best potato salad ever. It’s awesome how you have photos for each step, loved it!