Name: Smoky Chipotle Potato Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 lbs. Potatoes (cubed); 3 Strips Cooked Bacon (crumbled); 10 oz. Bag Frozen Corn (thawed) or 2 1/4 C. (fresh); ¼ Red Onion (diced); 1 Jalapeno (diced); 2 t. Smoked Paprika (divided); ¾ t . Dijon Mustard; ¼ C. + 1 T. Chipotle Sauce (I love Cholula); 1 ½ C. Just Mayo (only mayo I ever use); ¼ C. Cilantro (chopped); ¼ Lime (juiced); ¼ t. Cumin; ½ t. Garlic Powder

Description

Smoky chipotle sauce paired with roasted corn, bacon and smoked paprika elevate this potato salad to a whole new level. Creamy and delicious!

Ingredients

2 lbs. Potatoes (cubed)
3 Strips Cooked Bacon (crumbled)
10 oz. Bag Frozen Corn (thawed) or 2 1/4 C. (fresh)
¼ Red Onion (diced)
1 Jalapeno (diced)
2 t. Smoked Paprika (divided)
¾ t . Dijon Mustard
¼ C. + 1 T. Chipotle Sauce (I love Cholula)
1 ½ C. Just Mayo (only mayo I ever use)
¼ C. Cilantro (chopped)
¼ Lime (juiced)
¼ t. Cumin
½ t. Garlic Powder

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Instructions

Preheat oven to 425 degrees.
Place corn and red onion on a baking sheet. Drizzle with olive oil. Sprinkle with salt, pepper and 1 t. smoked paprika.
Roast at 425 degrees for 15 minutes. Let cool and set aside.
Boil potatoes until fork tender. Strain and set aside.
In a large bowl mix remaining ingredients except cilantro and bacon together.
Add cooled potatoes and cooled corn mixture. Toss until well combined.
Top with cilantro and bacon before serving.

Notes

I used a mixture of red and white fingerling potatoes, but feel free to use any potatoes. I think sweet potatoes would be amazing!

You could leave out the bacon to make this dish vegan.