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Mexicali Chipolte Potato Salad

The secret to this fabulous potato salad is the chipotle dressing.
Prep Time15 minutes
Total Time15 minutes
Course: salads
Cuisine: Mexican
Keyword: CHIPOTLE, potato salad
Servings: 6
Calories: 445kcal
Author: Judith Hannemann

Ingredients

  • 2 lbs cooked red potatoes cut in chunks
  • 1/4 cup red onion diced
  • 2 roma tomatoes de-seeded julienne
  • 1/4 cup sweet bell pepper julienne
  • 2 hard-cooked eggs chopped coarsely
  • 1 cup garbanzo beans optional or in place of eggs
  • 1 cup mayonnaise*
  • 1/4 cup Herdez® Traditional Chipotle Mexican Cooking Sauce
  • 1 tbsp fresh lime juice
  • 1 tbsp cilantro minced

Instructions

  • Mix mayonnaise, Herdez® Traditional Chipolte Mexican Cooking Sauce, lime juice and cilantro in a small bowl. Set aside.
  • Mix remaining ingredients in a large bowl. Add sauce and stir gently to combine. Cover and chill well before serving.
  • Makes 6 servings.
  • *For a vegan salad, omit eggs and substitute vegan mayonnaise for the regular.

Nutrition

Serving: 1serving | Calories: 445kcal | Carbohydrates: 36g | Protein: 8g | Fat: 31g | Saturated Fat: 5g | Cholesterol: 78mg | Sodium: 413mg | Potassium: 866mg | Fiber: 6g | Sugar: 6g | Vitamin A: 810IU | Vitamin C: 22mg | Calcium: 42mg | Iron: 2mg