Chipotle Ranch Potato Salad

Ready to dust off those grills for the barbecue season? You will need an amazing side dish like this Chipotle Ranch Potato Salad to go with all those juicy meats. Made with red potatoes, fresh corn, scallions, cilantro and chipotle ranch sauce.

 Nothing will stop you from eating this fantastic potato salad!

Trust me!

I am quite a scaredy-cat when it comes to spicy foods. Although, I would think that I can tolerate mild to moderate heat, hubs can only do mild. Well, I added a good amount of chipotle chili powder and a canned chili pepper to this salad and it did not stop of from devouring it again and again. Even though we had to drink some milk, we still went back for more every time.

“It makes my mouth burn but it taste so good, I can’t stop!” Those were the exact words I heard. Gotta say that it’s a huge boost to my culinary ego when I can make someone who does not like spicy stuff run for more servings and not even care.

You can of course adjust the heat by the amount of chipotle chili powder you use. I also put canned chipotle pepper as an optional ingredient for that exact reason. You will definitely love it though, even it it’s a little spicy for you. On the other hand, if you like some heat in your dish, this potato salad will make you very happy!

Chipotle Ranch Potato Salad

Made with red potatoes, fresh corn, scallions, cilantro and chipotle ranch sauce.

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Course: Side Dish

Cuisine: American

Keyword: chipotle, Potato Salad, ranch

Prep Time: 10 minutes

Cook Time: 17 minutes

Total Time: 27 minutes

Author: Lyuba Brooke

Ingredients

• 2 lbs red potatoes
• 1 15 oz can of corn drained
• 1/3 cup diced scallions
• 3 Tbsp minced fresh cilantro
• Salt fresh cracked black pepper
• 1/3 cup sour cream
• 1/4 cup mayo
• 2 1/2 Tbsp buttermilk
• 2 large garlic cloves
• 1 1/2 tsp Worcestershire sauce
• Salt
• 1/2 tsp chipotle chili powder
• 1/4 tsp cumin
• *Optional: 1 chipotle pepper in adobo sauce canned

Instructions

• Bring a large pot with water, about half way full, to boil and add some salt and a little bit of chipotle chili pepper powder (just a dash for flavor).
• Cut potatoes into cubes that are about 1/2 inch in size or a little bigger. Add them to the pot. (If water does not cover all the potatoes, add a little more until potatoes are all covered.)
• Cook over medium heat until potatoes are done but not over-done where they fall apart. (13-17 minutes. Check for doneness often. Easy way to check is to stick a fork or a butter knife in one of the potato pieces and if it goes through easy, it's done.)
• Drain potatoes completely and add them to a large mixing bowl. Let them cool to room temperature.
• Add corn, scallions, cilantro, some salt and black pepper. Mix carefully with a wooden spoon.
• In a small bowl, whisk sour cream, mayo, buttermilk and pressed (or grated) garlic until smooth. Add chipotle chili powder, cumin, some salt and Worcestershire sauce. Mix well.
• Fold sauce into potatoes until all evenly covered.
• Taste to make sure you added enough salt and chipotle chili powder to your taste.
• (If adding canned chipotle pepper, mince and mix it into the salad.)
• Transfer into a large container with a lid and refrigerate until ready to serve. (At least 2 hours.)

Notes

Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.

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