Chipotle Ranch Potato Salad

 

Super-easy potato salad combines the herby flavor of ranch seasoning and the smoky heat of chipotles. A real crowd pleaser!

This potato salad is sure to be a hit!

It combines the popular flavor of ranch with the subtle smokiness of chipotle peppers.

Perfectly balanced flavors

The salad is not overwhelmed with either flavor–just enough to keep it interesting and under-the-radar heat so even the kiddos will love this. Of course add more chipotle for more smokiness and heat if you wish!

I make my own ranch seasoning mix–and I give the link to my favorite recipe in the ingredient list. I tend to make up a big batch of this but I only use half the salt that Missy suggests. Remember, you can always add, but you can’t take it out!

Skin on makes a nice presentation

When I use red potatoes, which are pretty much my go-to potato for salads, I don’t peel them; just scrub ’em up really well and leave the skin on. Skin-on potatoes make a nice presentation too.

If you don’t have chives (I grow them–try snipping a bunch into mashed potatoes–HEAVEN), then green onion would be a good substitute.

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Chipotle Ranch Potato Salad

Super-easy potato salad combines the herby flavor of ranch seasoning and the smoky heat of chipotles. A real crowd pleaser!

Prep Time5 minutes mins

Total Time5 minutes mins

Course: salads

Cuisine: American

Keyword: potato salad

Servings: 6

Calories: 386kcal

Author: Judith Hannemann

Ingredients

• 2 lbs small red potatoes cooked
• 1 chipotle in adobo finely diced and mashed
• 2 tbs ranch seasoning mix*
• 1 cup mayonnaise
• 1/4 cup snipped chives
• salt
• pepper

Instructions

• *Commercial dressing mix (the dry stuff) may be substituted.
• Cut the cooked potatoes into chunks--leave the skin on for added color; place in a large bowl and mix in chives.
• In a smaller bowl, combine the mayonnaise, ranch seasoning mix and the chipotle. Mix well.
• Add enough of the mayonnaise mixture to suit your taste. I used almost the entire recipe because I like a very "mayonnaisy" salad.
• Add salt & pepper to taste.

Nutrition

Serving: 1person | Calories: 386kcal | Carbohydrates: 30g | Protein: 3g | Fat: 28g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 653mg | Potassium: 644mg | Fiber: 4g | Sugar: 2g | Vitamin A: 222IU | Vitamin C: 31mg | Calcium: 21mg | Iron: 1mg

Chipotle Ranch Potato Salad

Copyright © Judith Hannemann aka The Midnight Baker 2015. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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Here’s another German deli staple–potato salad with a warm bacon-flavored vinaigrette. May be made in the slow cooker too!

Unlike the typical American-style potato salads, the German variety doesn’t use any mayonnaise nor is it generally served chilled–typically, it’s served warm.

I consider this more of a pickled potato than potato salad, being thoroughly American AND a mayo freak to boot.

Nothing like it’s American cousin!

It’s pretty much a culture shock the first time you eat this. I remember it well. I was at a German festival in New Jersey ages ago with my bestie and her aunt who’d recently married a German fellow.

I remember thinking when I ate this, “Hey this is NOT potato salad and why is it warm?” At least it was nothing like I ever ate before and truthfully, at first, I did not like it!!!

Full of bacon!

But over the years, your tastes can change (and marrying a German helped here too LOL) and while I prefer the good ole American variety, I’ve come to appreciate it’s German cousin too. It’s pretty nice served with brats or any kind of good German wursts.

Typically, this is eaten warm, but it’s also nice chilled.

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German Potato Salad

Here’s another German deli staple–potato salad with a warm bacon-flavored vinaigrette. May be made in the slow cooker too!

Prep Time30 minutes mins

Cook Time10 minutes mins

Total Time40 minutes mins

Course: salads, Slow Cooker

Cuisine: German

Keyword: potato salad

Servings: 6

Calories: 183kcal

Author: Judith Hannemann

Ingredients

• 1 1/2 lbs small red potatoes
• 4 slices bacon
• 1 small onion chopped
• 1/4 cup + 2 tbs cider vinegar
• 3/4 cup water
• 2 tbs sugar
• 1/2 tsp celery seed
• 1 tsp salt
• 2 tbsp flour
• 1/4 tsp pepper

Instructions

• Scrub potatoes well. Place in a large saucepan with enough water to cover potatoes. Add 1 tsp salt, bring to boil, reduce heat; cover and cook for approximately 25-30 minutes or until potatoes are tender. Drain water and let cool until they can be handled.
• When potatoes are cool enough to handle, slice them in 1/4-inch (approximate) slices, leaving skin on. Set aside.
• Slice bacon in 1-inch pieces.
• Mix the water, vinegar, sugar, salt, pepper and celery seed in a small bowl. Set aside.
• In a large (10-12-inch) skillet, cook bacon pieces until crisp. Remove from pan with slotted spoon and drain on paper towels.
• Add the chopped onion to the bacon drippings and saute over medium heat until the onions are translucent.
• Add the flour, stirring until no lumps remain.
• Slowly add the vinegar mixture, stirring constantly. Bring to boil and stir for 1 minute.
• Add the potato slices and bacon to the skillet, gently stirring/tossing to coat potatoes with dressing.
• Can be served warm from the pan or chilled.
• Makes 6 servings.
• Slow Cooker Directions
• Cook bacon as directed in the recipe above.
• Slice raw potatoes in 1/4-inch slices.
• Layer half the potatoes and half the onions in a small (3-4 qt) slow cooker. Repeat with remaining potatoes and onion.
• Pour water over potatoes/onions. Cook on low 5-6 hours.
• Remove potatoes with slotted spoon to a plate.
• Mix the vinegar, sugar, celery seed, salt, pepper and flour, stirring so there are no lumps. Add vinegar mixture and stir until it thickens slightly. Let it cook for 5 minutes. Add the potatoes back to the crock pot along with the bacon, stir gently to cover them with with the hot dressing. Turn to low and cook an additional 30 minutes.

Nutrition

Serving: 1person | Calories: 183kcal | Carbohydrates: 28g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 495mg | Potassium: 540mg | Fiber: 3g | Sugar: 6g | Vitamin C: 24mg | Calcium: 21mg | Iron: 1mg

German Potato Salad

Copyright © Judith Hannemann aka The Midnight Baker 2015. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

Follow The Midnight Baker’s board The Midnight Baker on Pinterest.

The post German Potato Salad appeared first on The Midnight Baker.