Why add potatoes to a pot of water before bringing it to a boil?

Adding potatoes to a pot of water before bringing it to a boil helps ensure the potatoes are evenly cooked. This is especially important if you're boiling them whole, as with this recipe.

Can I save the leftover chipotle chiles and adobo sauce?

Yes, you can absolutely save the leftover chipotle chiles and adobo sauce. If you'll be using them within a week, transfer to an airtight container and store in the refrigerator. For longer storage, transfer them to a freezer-safe container and freeze for up to 6 months. To make future prep even easier, mince the chipotles before freezing.

How do I know when boiled potatoes for potato salad are thoroughly cooked?

Boiled potatoes for potato salad are thoroughly cooked when a fork inserted through the center is met with very little resistance. Don't wait until the potatoes are soft enough to fall apart as they will turn mushy when tossed with the remaining ingredients.

Smoky Potato Salad With Corn and Chipotles

Name: Smoky Potato Salad With Corn and Chipotles
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: Salt and pepper; 3 pounds (8 to 10) medium red potatoes, scrubbed; 0.5 cup mayonnaise; 1 tablespoon finely chopped chipotles in adobo; 1 tablespoon lime juice; 1 cup cooked corn kernels

Prep Time:

20 mins

Cook Time:

20 mins

Total Time:

40 mins

Servings:

6

Our Mexican-inspired potato salad has all the flavor of the delicious Mexican corn snack, elote (an ear of boiled corn slathered with mayonnaise and finished with lime juice, crumbled cotija cheese, and a sprinkling of chili powder). For our recipe, we keep the mayonnaise and lime juice for creaminess and tang and swap in smoky canned chipotle chiles for the chili powder. A full cup of cooked corn kernels, meanwhile, adds welcome crunch and just a bit of sweetness to the tender, boiled red potatoes. The result is a refreshing take on the cookout classic that goes with everything from burgers and ribs to grilled chicken and fish.

Ingredients for Smoky Potato Salad With Corn and Chipotles

Red potatoes: We boil creamy red potatoes whole to keep them from falling apart while they cook. Thanks to their thin skins, they don't require peeling, which cuts down on prep time. You can also use Yukon gold potatoes or all-purpose white potatoes instead.
Corn: If you're able to source fresh corn for this recipe, it'll provide the best flavor and texture. To cook, boil the kernels in salted water until they lose their raw starchiness but still retain some snappy crunch, about 3 minutes. You can swap in frozen corn for fresh; just be sure to thaw it first.
Chipotle chiles: Canned chipotle chiles in adobo sauce are one of our favorite pantry staples for adding deep, smoky flavor to everything from soups and stews to marinades and condiments. Here, they take the place of traditional chili powder to add a smoky kick to the creamy, mayonnaise-based dressing.

Adding the cooked potatoes while they're still warm helps them absorb even more flavor. Let them cool until they're comfortable to handle, then cut into chunks and toss with the dressing and corn.

Make Ahead

You can make this recipe up to 1 day ahead of serving. After adding the potatoes and tossing everything until well combined, cover potato salad and refrigerate. Before you plan to serve it, give it a taste—it may need a bit more lime juice, salt and/or pepper. If the mixture seems dry to you (potatoes tend to absorb moisture as they sit), you can stir in a bit more mayonnaise.

Ingredients

Salt and pepper
3 pounds (8 to 10) medium red potatoes, scrubbed
½ cup mayonnaise
1 tablespoon finely chopped chipotles in adobo
1 tablespoon lime juice
1 cup cooked corn kernels

Directions

Boil potatoes until tender, then cut into chunks:

In a large pot, bring potatoes to a boil in salted water over high heat. Reduce to a simmer and cook until tender when pierced with a knife, 15 to 20 minutes.
Let cool, then cut into bite-size pieces:

Drain potatoes and let sit until cool enough to handle. Cut potatoes into 1 1/2-inch pieces.
Make dressing and add potatoes:

In a large bowl, combine mayonnaise, chipotles, lime juice, and corn. Add potatoes and toss to combine. Season with salt and pepper.

Variations

There are plenty of ways to change up this potato salad:

Try adding fresh cilantro or scallions for even more brightness or some lime zest to up the citrus flavor.
For a stronger kick, toss in some fresh or pickled jalapeños.
If you can't get enough fresh corn in the summer (we get it!), add another 1/2 to 1 cup of kernels.

Other Potato Salad Recipes to Try:

Frequently Asked Questions

Why add potatoes to a pot of water before bringing it to a boil?

Adding potatoes to a pot of water before bringing it to a boil helps ensure the potatoes are evenly cooked. This is especially important if you're boiling them whole, as with this recipe.
Can I save the leftover chipotle chiles and adobo sauce?

Yes, you can absolutely save the leftover chipotle chiles and adobo sauce. If you'll be using them within a week, transfer to an airtight container and store in the refrigerator. For longer storage, transfer them to a freezer-safe container and freeze for up to 6 months. To make future prep even easier, mince the chipotles before freezing.
How do I know when boiled potatoes for potato salad are thoroughly cooked?

Boiled potatoes for potato salad are thoroughly cooked when a fork inserted through the center is met with very little resistance. Don't wait until the potatoes are soft enough to fall apart as they will turn mushy when tossed with the remaining ingredients.

Originally appeared: Everyday Food, July/August 2013

Updated by

Esther Reynolds

Smoky Potato Salad With Corn and Chipotles

Ingredients for Smoky Potato Salad With Corn and Chipotles

Make Ahead

Ingredients

Directions

Boil potatoes until tender, then cut into chunks:

Let cool, then cut into bite-size pieces:

Make dressing and add potatoes:

Variations

Other Potato Salad Recipes to Try:

Frequently Asked Questions

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