Chipotle Caesar Potato Salad
Chipotle Caesar Potato Salad is a fun mash-up of flavors using classic Caesar dressing mixed with adobo sauce. Reliable side dish for any occasion when you need to feed a crowd!
Raise your hand if you adore potato salad?
Growing up in the Midwest we gobbled potato salad. We think every season had it’s own version, but summer is when the potato salad game is strong. Whether for a church picnic, Sunday dinners, or road trips, you guessed it….. potato salad!
Not to toot our horn but we've made some killer potato salad over the years. To name a few: Jalapeno Popper Potato Salad, Roasted Shishito Pepper Potato Salad, and Barbecue Bacon Blue Cheese Potato Salad, and now this Chipotle Caesar Potato Salad.
We realize this potato salad might sound a little funky but we assure you it’s savory. Taking the classic Caesar dressing components and adding a bit of spice to the mixture. Toss the dressing with some fluffy golden baby potatoes and what you get is the ultimate summer salad!
Ready to dive in?
Variations for Chipotle Caesar Potato Salad
One of the many reasons why we enjoy making potato salad are the variations. Below are a few subtle ways to mix up this famous Midwestern side:
- Crispy Chickpea Chipotle Caesar Potato Salad: add roasted chickpeas, halved cherry tomatoes
- Tropical Chipotle Caesar Potato Salad: add diced pineapple, toasted coconut flakes and sliced scallions
- Green Goddess Chipotle Caesar Potato Salad: add diced cucumber, fresh dill and sliced radishes
- Tex-Mex Chipotle Caesar Potato Salad: add black beans, halved cherry tomatoes, and shredded cheese
Proper Storing
Here are some guidelines on how to store this potato salad:
Refrigerator: store the potato salad in the refrigerator for up to 3-5 days.
Freezing: freeze for up to 1 month. Note that the texture and flavor might change upon thawing.
Thaw in the Refrigerator: Transfer the frozen potato salad to the refrigerator and let it thaw slowly. This may take several hours or overnight.
Prep 10 minutesCook 20 minutesTotal 30 minutesMakes 6
Ingredients
- 2 lbs Baby gold potatoes, sliced in half
- 1 tbsp Kosher salt
- 1/2 cup Mayonnaise
- 1/2 tsp Dijon mustard
- 1/2 tsp Worcestershire sauce
- 2 tbsp Chipotle adobo sauce (more if you want like it spicer)
- 1 tbsp Fresh lemon juice
- 1/4 cup Grated Parmesan cheese
- 1 clove Garlic
- 1 tsp Ground black pepper
- Scallions sliced, for garnish
Method
- Place the potatoes in a large stock pot. Fill the pot with cold water (enough to cover the potatoes) and 1 tbsp kosher salt. Bring to a boil and cook the potatoes until fork tender, about 10 to 15 minutes. Strain the potatoes and allow to cool before tossing with the dressing.
- In a food processor, combine mayonnaise, anchovies, Dijon mustard, Worcestershire, chipotle adobo sauce, lemon juice, garlic, Parmesan, pinch kosher salt, and pepper. Pulse until smooth.
- Place the cooled potatoes in a large bowl and toss with the dressing. Garnish with scallions and enjoy!
