Simple Chipotle Roasted Potato Salad
A vibrant and flavorful dish that combines roasted potatoes with a smoky, spicy kick from chipotle peppers.
Equipment
- Mixing Bowl
- Baking Sheet
- Oven
Ingredients
Potatoes
- 2 pounds baby potatoes or Yukon Gold potatoes Provides a hearty base for the salad.
Olive Oil
- 3 tablespoons extra virgin olive oil Essential for roasting the potatoes.
Chipotle Peppers
- 1-2 pieces chipotle peppers in adobo sauce Finely chopped, adjust based on heat preference.
- 1 tablespoon adobo sauce
Greek Yogurt
- 1 cup plain Greek yogurt Adds creaminess without heaviness.
Lemon Juice
- 2 tablespoons fresh lemon juice Brightens the overall flavor.
Salt and Pepper
- 1 teaspoon salt Enhances all flavors.
- 0.5 teaspoon black pepper
Fresh Cilantro
- 0.25 cup fresh cilantro Adds freshness and color.
Red Onion
- 0.5 small red onion Contributes a crunchy texture.
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and scrub the potatoes thoroughly. Cut them into halves or quarters for even cooking.
- In a large mixing bowl, combine the cut potatoes with olive oil, salt, and pepper. Toss until evenly coated.
- Spread the seasoned potatoes in a single layer on a baking sheet.
- Roast the potatoes for about 25-30 minutes, tossing halfway through.
- In a separate bowl, combine Greek yogurt, chopped chipotle peppers, adobo sauce, and lemon juice. Whisk until smooth.
- Once the potatoes are roasted, allow them to cool for a few minutes.
- In a large mixing bowl, combine the roasted potatoes with the dressing. Gently fold together.
- Add diced red onion and chopped cilantro. Toss gently to incorporate.
- Serve warm or chilled. Refrigerate for at least 30 minutes if serving later.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days.