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Add some zing to your summer menu with this Chipotle Potato Salad recipe! The ingredient that makes this potato salad famous: GOYA® Chipotle Peppers in Adobo Sauce. These little peppers pack a big punch of smoky, tangy and subtly spicy flavor to the mayonnaise sauce. Mix in warm, tender potatoes, crunchy red onions, juicy tomatoes, fresh cilantro and chives, and you have a potato salad that’s easy, fresh and deliciously different.
Ingredients
3 lbs.
red skin potatoes, cut into 1” cubes
1½ cups
GOYA® Mayonnaise
2 tbsp.
chopped chipotle chiles from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce
2 tbsp.
GOYA® Lemon Juice
1
medium red onion, thinly sliced
1
large tomato, seeded and chopped
¼ cup
fresh cilantro, chopped
1 tbsp.
finely chopped chives
1 tsp.
GOYA® Minced Garlic
¼ cup
chopped cooked bacon(optional)
½ cup
shredded cheddar cheese (optional)
Directions
Step 1
Fill large pot with water; bring to boil over high heat. Add potatoes; return water to boil, reduce heat to medium low and simmer until potatoes are fork- tender, about 15 minutes. Drain potatoes and set aside until cool enough to handle.
Step 2
Meanwhile, in large bowl, add remaining ingredients; mix until well combined. Add warm potatoes to bowl with mayonnaise mixture and mix well. Transfer Chipotle Potato Salad to serving bowl; top with bacon and cheese, if desired. Serve.
New from Goya
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