Spicy Chipotle Potato Salad

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #VivaLaMorena #CollectiveBias

I grew up and have lived in the Southwest for my whole life (except for a brief stint in Missouri when I was about one… don’t remember that, so it doesn’t count).

Because of living in Arizona and now Southern California Mexican food has always been a huge part of my life. I grew up on “cheese crisps” (and yes, that is what they called them at the Mexican food restaurants in AZ) and green chili burritos. And here in San Diego I have grown to love fish tacos and carne asada.

My mom and I have even begged everyone to let us do Mexican Food for holidays :).. but the turkey or ham always seem to win.

Because I love the Mexican flavor so much I often incorporate the taste into more “traditional American dishes.” One of my favorites is Chipotle. That stuff is just tasty and the more I can put it in… the better.

This time I dreamed up a yummy Spicy Chipotle Potato Salad using La Morena Products. It’s spicy, creamy and crunchy with just the right amount of heat. Take it to your next BBQ and I think everyone will be impressed and ask for seconds.

To get La Morena I shopped at my local Walmart in the Hispanic food section (so many good things in there!!).

Are you a Mexican food lover, too? What is your favorite way to incorporate Hispanic flavor into your family’s meals?

FrugalLivingMom.com

Yields 10-12

Spicy Chipotle Potato Salad

Spicy Chipotle Potato Salad

10 minPrep Time

10 minTotal Time

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Ingredients

• 8 medium waxy potatoes (or about 20 ounces) I used red skin, cooked, diced and cooled
• 1 cup drained, canned corn
• 1 cup drained and rinsed black beans
• 1 cup jicama, diced small
• 1/2 cup chopped cilantro
• 1 1/2 cup mayonnaise
• 1/4 cup La Morena Chipotle Peppers in Adobo Sauce, pureed
• 2 tablespoons apple cider vinegar
• 1 tsp salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Corn, beans and cilantro for garnish

Instructions

1. In large bowl combine mayonnaise, cilantro, pureed La Morena Chipotle Peppers in Adobo Sauce, vinegar, onion and garlic powder, and salt.
2. Whisk to combine.
3. Add potatoes, corn, jicama and beans on top of Chipotle Mayonnaise mixture and gently fold ingredients together.
4. Transfer to a serving bowl.
5. Cover and refrigerate of at least one hour.
6. Garnish with corn, beans, jicama and cilantro for garnish.
7. Note: for EXTRA heat you might want to chop up a tablespoon or two of La Morena Pickled Jalapeno Peppers and fold them in.

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