Chipotle Potato Salad with Black Beans

A spicy twist to classic potato salad.

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.

About the Ingredients

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

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

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

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

Let’s check out the ingredients.

Russet potatoes, 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

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

For the Potatoes:

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

TIP – The recipe calls for 8 medium-size Russet potatoes.

But if some of the potatoes used are smaller than others, cut the larger ones in half before boiling them. The idea is to have them all be about the same size, so they cook at the same rate.

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

Heat the pan on medium heat and bring the water to a boil.

TIP – The potatoes cook more evenly when added to cold water; if added to boiling water the outside of the potato cooks faster than the inside.

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

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

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

For the Dressing: (prepare this while the potatoes are cooling)

In a large bowl, add the mayonnaise…

…lime juice…

…cumin…

…sugar…

…pepper…

…salt…

…and adobo sauce.

Then,

whisk together the mayonnaise mixture (dressing). Set aside for a moment.

For the Potato Salad:

Rinse and drain the black beans…

…chop the onions…

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

…coarsely chop the celery…

…chop the cilantro…

…chop the chipotle peppers.

To the bowl,

add the onions,

celery,

cilantro,

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 serve.

Store leftovers in the refrigerator.

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Chipotle Potato Salad with Black Beans

A spicy twist to classic potato salad.

5 from 1 vote

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Yield: 4 Servings (serves 4 to 5)

Prep: 20 minutes minutes

Cook: 20 minutes minutes

Total: 40 minutes minutes

Ingredients

For the Potatoes:

• 8 Russet potatoes (medium size)
• 1/2 teaspoon salt (for boiling the potatoes)

For the Dressing (prepare this while the potatoes are cooling):

• 1 cup mayonnaise
• 1 lime, juiced
• 3 tablespoons adobo sauce (from the can of Chipotle Peppers in Adobo Sauce) (or add to taste)
• 1 teaspoon sugar
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt (or add to taste)
• 1/2 teaspoon ground black pepper

For the Potato Salad:

• Dressing
• 1/2 cup chopped red onion
• 3/4 cup chopped celery
• 1/4 cup sliced black olives
• 1/4 cup chopped cilantro (packed and heaping)
• 5 Chipotle peppers from a can (7 ounces) of Chipotle Peppers in Adobo Sauce (or add to taste)
• 3/4 cup canned (15 ounce can) black beans rinsed and strained
• Cooled and cut potatoes

For Garnish:

• 2 tablespoons roasted and salted pepita (pumpkin) seeds
• 1 tablespoon canned black beans rinsed and strained
• Sprigs of cilantro

Instructions

For the Potatoes:

• Clean and cut the bruises and imperfections off of the potatoes leaving as much of the skin on as possible.  
• The recipe calls for 8 medium-size Russet potatoes. But if some of the potatoes used are smaller than others, cut the larger ones in half before boiling them. The idea is to have them all be about the same size so they cook at the same rate.
  
• To a medium size pot, add cold water, salt and the potatoes. (The potatoes cook more evenly when added to cold water; if added to boiling water the outside of the potato cooks faster than the inside).
• Heat the pan on medium heat and bring the water to a boil. Let the potatoes cook until a cooking fork or paring knife can easily pierce the potato. Be careful not to overcook the potatoes or they’ll be mushy and fall apart.
• Transfer the potatoes to a large plate and let them cool (about 20 minutes). When the potatoes are completely cooled, cut them into 1-inch cubes or pieces.
  

For the Dressing (prepare this while the potatoes are cooling):

• 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. 

For the Garnish:

• Garnish with black beans, pepita seeds and sprigs of cilantro. Store any leftovers in the refrigerator.

Notes

TIPS:

1. The recipe calls for 7 medium-size Russet potatoes.  But if some of the potatoes used are smaller than others, cut the larger ones in half before boiling them.  The idea is to have them all be about the same size so they cook at the same rate.
2. Put cold water in the pot, add salt to the water, and add the potatoes (they cook more evenly when added to cold water; if added to boiling water the outside of the potato cooks faster than the inside).
3. Be careful not to overcook the potatoes or they'll be mushy and fall apart.

Author: Nancy@CouponClippingCook

Course: Salad, Side Dish

Cuisine: American

Keyword: Potato Salad

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