Chipotle Potato Salad with Bacon and Roasted Potatoes
This chipotle potato salad with bacon and roasted potatoes is smoky, spicy, bacon-y, and will have your guests raving! We start by roasting the potatoes for extra flavor, then toss them in a creamy dressing and top with fresh herbs, crunchy bacon, and a touch of lime juice. Perfect for BBQs (try these grilled cheese smashburgers!), potlucks, or anytime you want a side dish with a little kick!
Looking for more crowd-pleasing salads? Try this classic pasta salad, and this creamy broccoli crunch salad!
Recipe Ingredients
You’ll need the following ingredients to make this chipotle potato salad:
For the dressing
For the salad
Ingredient Notes, Substitutions & Additions
Potatoes: I find regular old russet potatoes work perfectly for this recipe, but Yukon Golds are also yummy. I prefer cutting the potatoes in a small dice — I feel like the salad is easier to eat that way, AND the potatoes roast more quickly. You can dice the potatoes into larger pieces, just allow for extra roasting time.
Chipotles in Adobo: Chipotles are simply dried and smoked jalapeños. They are packed in a can with a tangy, slightly sweet sauce made from tomatoes, vinegar, garlic, and spices. The seeds are where the heat lies, so for less spice, remove the seeds.
Mayo/Sour Cream: You can just use all mayo, but I prefer the tang from a little sour cream.
Cilantro: You can substitute fresh parsley.
Tex-Mex additions: Roasted corn, diced bell peppers, and even black beans give this potato salad even more Tex-Mex flavor!
Casey’s Tips
- Roasting the potatoes: Dice the potatoes into uniform ½-inch cubes so they roast evenly. Let the potatoes get crisp and lightly browned for maximum flavor and don’t overcrowd the pan!
- Adjust the heat: Remove the seeds from the chipotle peppers for a more mild flavor.
- Make-ahead tip: Roast the potatoes, make the dressing, and cook the bacon a day in advance. Then, toss everything together just before serving.
- Fresh herbs last: Stir in the cilantro right before serving so the flavor stays bright and fresh.
- Storage: This salad holds up well in the fridge. Store leftovers in an airtight container in the refrigerator for 3 days.
How to serve
BBQ/Potluck: This smokey potato salad pairs perfectly with grilled meats like steak (we love it with tri-tip and flank steak!), chicken, and sausages.
Tex-Mex spread: Pair it with fajitas, quesadillas, or grilled carne asada tacos for a fun twist on the usual rice and beans.
Potluck or picnic dish: Make this salad ahead, chill it, and bring it to a gathering. It travels well and holds up beautifully on a buffet table.
Sliders or sandwiches: Perfect little side dish for a casual lunch or dinner.
Did you try this recipe?
Let us know your thoughts on this chipotle potato salad by leaving a star rating below or sharing it on Instagram!
Thank you! ~ Casey
Chipotle Potato Salad with Bacon and Roasted Potatoes
Ingredients
For the dressing
- 3/4 cup good-quality mayonnaise
- 1/4 cup sour cream
- 1 canned chipotle in adobo, chopped (seeds removed for less heat) + 2-3 tbsp. adobo sauce from the can
- 1 tsp. garlic powder
- 1 tbsp. lime juice (more if you want a thinner consistency)
- 1/2 tsp. coarse salt (sea salt, kosher salt)
- pinch of sugar optional
For the salad
- 2 lbs. russet potatoes, diced into a small 1/2 inch dice about 3 medium-large potatoes
- 2 tbsp. olive oil
- 1 tsp. smoked paprika + more for sprinkling
- 2 tsp. garlic powder
- 1/2 tsp. coarse salt (sea salt, kosher salt)
- freshly ground black pepper
- 12 oz. bacon, chopped into small pieces
- 4-5 green onions, sliced (both white and green parts)
- 1/4 cup cilantro, chopped
Instructions
- Roast potatoes: Preheat oven to 425°F. Toss diced potatoes with olive oil. Then sprinkle on garlic powder, salt, and pepper. Toss well until the spices completely coat the potatoes. Spread potatoes on a baking sheet in an even layer and roast for 35-40 minutes until golden brown and tender. Remove the potatoes from the oven and allow them to cool completely.
- Cook bacon: While the potatoes are roasting, cook the bacon. Heat a large skillet over medium heat. Add the bacon pieces and cook 12-14 minutes until crisp. Stir often. Transfer bacon to a paper towel-lined plate and set aside to cool.
- Make the dressing: While the bacon is cooking, make the dressing. In a small bowl, whisk together dressing ingredients until smooth. Place it in the fridge and allow the flavors to marry while you prep the other ingredients.
- Toss: To a large bowl, add cooled potatoes, bacon, and onion. Toss with the dressing. Sprinkle with cilantro and a little smoked paprika over the top. Serve right away or place in the fridge until you're ready to serve.
Notes
Casey’s Tips
- Roasting the potatoes: Dice the potatoes into uniform ½-inch cubes so they roast evenly. Let the potatoes get crisp and lightly browned for maximum flavor and don’t overcrowd the pan!
- Adjust the heat: Remove the seeds from the chipotle peppers for a more mild flavor.
- Make-ahead tip: Roast the potatoes, make the dressing, and cook the bacon a day in advance. Then, toss everything together just before serving.
- Fresh herbs last: Stir in the cilantro right before serving so the flavor stays bright and fresh.
- Storage: This salad holds up well in the fridge. Store leftovers in an airtight container in the refrigerator for 3 days.
This is my all-time favorite potato salad recipe! Smokey and a little spicy, you can serve it with grilled meats or Tex-Mex dishes. You will love it! XO ~ Casey