After a friend made this for our Labor Day BBQ, I begged him for his recipe. This is the most amazing potato salad you'll ever eat! Everyone at the party was raving about it and wanted the recipe and leftovers.

April

Recipe Summary

prep:
30 mins
cook:
35 mins
additional:
2 hrs 30 mins
total:
3 hrs 35 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Place the potatoes into a large bowl, and chill in the refrigerator until cold, about 1 hour.

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  • While the potatoes are boiling, place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold. Chop the eggs, and place into the bowl with the potatoes.

  • Preheat oven to 425 degrees F (220 degrees C). Cut the bell peppers in half, and remove the seeds, core, and stems. Place the bell peppers onto a baking sheet, cut sides down. Cut the onion in half, and place it onto the baking sheet, cut sides down.

  • Roast the peppers and onion in the preheated oven until the skin of the vegetables has charred in places, about 25 minutes. Remove any large pieces of burned skin, and chop the peppers and onions. Transfer into the bowl with the potatoes and eggs.

  • In a bowl, stir together the mayonnaise, horseradish mustard, chipotle peppers, adobo sauce, dill, garlic, cumin, and salt and pepper until thoroughly combined. Pour the dressing over the potato mixture, and lightly toss until the potatoes, eggs, and vegetables are thoroughly coated with dressing. Chill before serving.

Nutrition Facts

153 calories; protein 5.5g 11% DV; carbohydrates 25.8g 8% DV; fat 3.9g 6% DV; cholesterol 63mg 21% DV; sodium 190.4mg 8% DV. Full Nutrition
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Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/07/2010
I'm the person who submitted this recipe and I've done a lot of tweaking to it. The past several times I've made this I've cut way back on the chipotle peppers in adobo sauce. I like it really spicy but the 4 peppers and 1/4 cup of adobo sauce is quite spicy for most people. I usually tone it down to 1 pepper and about a tablespoon or two of the sauce and it still has a nice bite to it. Read More
(48)
23 Ratings
  • 5 star values: 15
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/07/2010
I'm the person who submitted this recipe and I've done a lot of tweaking to it. The past several times I've made this I've cut way back on the chipotle peppers in adobo sauce. I like it really spicy but the 4 peppers and 1/4 cup of adobo sauce is quite spicy for most people. I usually tone it down to 1 pepper and about a tablespoon or two of the sauce and it still has a nice bite to it. Read More
(48)
Rating: 5 stars
01/25/2011
HUGE hit! Super spicy-I needed a chaser:) Unintentionally I left out the dill completely. I'd probably do it again-it was perfect without! I made my own horseradish mustard w/dijon mustard & horseradish sauce. Read More
(14)
Rating: 5 stars
09/27/2010
Unbelievable salad! the family loved it. Read More
(11)
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Rating: 5 stars
03/17/2011
This is SUPER GOOD! I did have to make some adjustments based on what I had as this was a last minute decision... I had no fresh red or green peppers but I did have jarred roasted red peppers so I used those. Used sweet onion in place of red (had none on hand). I did reduce the amount of chipotles and adobo sauce as per the submitters review because my little guy was eating this too whhich ended up being the perfect amount of heat for us and I had to use dried dill because I had no fresh. This had a wonderfully different flavor from any other potato salads that I've had. I am a lover of chipotle so I knew this was gonna be a hit and it was...my little guy had 2 helpings! Thanks for this delicious new way to make potato salad. I will be making it often! Thanks for sharing.:) Read More
(9)
Rating: 5 stars
08/01/2011
Wow. This one kinda took words out of my mouth. Time consuming? A little....Worth it? YES. I just made this this afternoon...can't go wrong making a recipe like this on a Sunday afternoon. I also took others advice and cut back on the peppers and sauce. I'm truly blown away. Could almost cry over it. For real. Thanks for the recipe!!:) Read More
(7)
Rating: 5 stars
07/17/2011
Best potato salad I have ever had. Followed the suggestion on lessening the chipotles/sauce; Definitely still plenty of heat. Had to sub 1 cup of the mayo for nonfat plain yogurt and a little olive oil. Turned out great. Read More
(7)
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Rating: 5 stars
07/03/2011
Phenomenal salad. Couldn't stop eating it. I'm serious. Read More
(4)
Rating: 5 stars
06/23/2013
Made this a month ago and LOVED IT! Admittedly I didn't add the dill 'cause it sounded weird with chipotle and adobo. Made it again today and wanted to rate it but didn't think I should without a key ingredient so with much trepidation I put in some dry dill. It was even better! Read More
(4)
Rating: 4 stars
08/12/2011
I'm not a big fan of potato salad but this was actually pretty good. My family and I all had seconds! Read More
(4)
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