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Smoky Southwest Potato Salad
Tender Yukon Gold and sweet potatoes team up in this smoky, bold twist on a classic cookout side. A creamy dressing spiked with chopped chipotle chiles and cumin seeds delivers a deep, earthy heat that balances the natural sweetness of the potatoes. Crisp red bell peppers and fresh green onions cut through the rich mayonnaise base, adding bright, fresh texture. It's a fantastic make-ahead option for your next barbecue, as the flavors only get better after a few hours in the fridge.
Ingredients
- 4 medium unpeeled round red or Yukon Gold potatoes (1 ½ lb)
- 4 small unpeeled sweet potatoes (1 ½ lb)
- 1 ¼ cups mayonnaise or salad dressing (for homemade mayonnaise, see page 483 )
- 2 tablespoons milk
- 1 teaspoon cumin seed
- ½ teaspoon salt
- 1 to 2 chipotle chiles in adobo sauce (from 7-oz can), finely chopped
- 1 large red bell pepper, chopped (1 ½ cups)
- 8 medium green onions, sliced ( ½ cup)
Instructions
- 1Place the unpeeled red or Yukon Gold potatoes and sweet potatoes in a large Dutch oven or saucepan. Add just enough water to submerge them completely. Cover the pot, bring the water to a boil, then reduce the heat to low. Leaving the skins on prevents the potatoes from absorbing too much water and becoming mushy.
- 2Simmer for 20 to 25 minutes until the sweet potatoes are tender. Carefully remove the sweet potatoes from the pot. Continue cooking the red or Yukon Gold potatoes for another 10 to 15 minutes until they're fully tender.
- 3Drain the remaining potatoes. Let all the potatoes rest for about 15 minutes until they're cool enough to handle safely. Peel the skins off both types of potatoes and cut the flesh into bite-sized cubes.
- 4Whisk the mayonnaise, milk, cumin seed, salt, and chopped chipotle chiles together in a large mixing bowl. Fold in the cubed potatoes, chopped red bell pepper, and sliced green onions until everything is evenly coated. Cover the bowl and refrigerate for at least 2 hours to chill and blend the flavors.
Notes
- Ingredient tip: Look for sweet potatoes with bright red or deep-orange flesh for the best color, flavor, and moisture.
- Make ahead: You can prepare this salad up to 2 days in advance. The flavors deepen as it sits in the fridge.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Spice level: Use just one chipotle chile if you prefer a milder heat, or add a spoonful of the adobo sauce for extra smokiness.