If you’re looking for a refresh on your plain ol’ potato salad, try this recipe with chipotle and sumac. It’s great at any barbecue or buffet table this weekend. Make sure to keep it cold!
Padma Lakshmi’s famous Chipotle Potato Salad is a smoky, spicy, and tangy twist on the classic American side dish. She famously treats this vibrant recipe as a full standalone dinner rather than just a side. Instead of heavy mayonnaise, she uses a lighter touch of mayo paired with chipotle in adobo, garlic chives, and a distinct sprinkle of sumac for a fruity, tart finish.
Ingredients
- Potatoes: 4 cups boiled potatoes, cubed.
- Eggs: 3 hard-boiled eggs, chopped or quartered.
- Mayonnaise: A light spoonful (she prefers a light coat, not overly mayonnaise-y).
- Chipotle in Adobo: 1-2 tablespoons (or to taste) of chopped chipotle peppers and the adobo sauce.
- Garlic Chives: A handful, fresh and chopped.
- Lemon Juice: A splash of fresh lemon juice.
- Sumac: A generous dusting of dried sumac powder.
- Seasoning: Salt and freshly cracked black pepper to taste.
Instructions
- Prep the base: Place your cooled, cubed boiled potatoes and chopped hard-boiled eggs into a large mixing bowl.
- Build the dressing: Stir in the mayonnaise, chipotle peppers, and a splash of the adobo sauce right over the potatoes.
- Add the aromatics: Toss in the freshly chopped garlic chives and squeeze in the fresh lemon juice.
- Spice and season: Season with salt and black pepper. Mix gently so the potatoes don’t break down into mush.
- The final touch: Dust the top generously with sumac to add a layer of fruity tartness that cuts through the smoky heat.
