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–+ servings

Chipotle Potato Salad with Bacon and Roasted Potatoes

Casey Rooney
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, potlucks, or anytime you want a side dish with a little kick!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Salad
Cuisine American
Servings 8

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.