Southwestern Potato Salad in Chipotle Vinaigrette

  • Yield:

    2 quarts

  • Total Time:

    4 hrs 45 mins

  • Prep Time:

    30 mins

  • Cook Time:

    4 hrs 15 mins


  • 1-1/2 pound s red-skinned potatoes
  • 1-1/4 cups frozen whole kernel corn, thawed
  • 4 hard-boiled eggs, coarsely chopped
  • 1/2 cup sliced celery
  • 1/2 cup chopped red onion
  • 1/2 cup chopped red bell pepper
  • 1/3 cup Mazola® Corn Oil
  • 1/3 cup apple cider vinegar
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon minced canned chipotle chile in adobo sauce
  • 3 cloves garlic, minced
  • 3/4 teaspoon salt
  • 1/2 teaspoon black fine grind pepper


  1. Step 1) Cut potatoes into chunks (quartered for larger potatoes and halved for smaller). Place unpeeled potatoes in a large saucepan; cover with water. Bring to a boil over high heat; reduce heat to low, partially cover and simmer until potatoes are tender when pierced with fork, about 15 to 20 minutes. Drain; let potatoes cool 10 minutes or until you can handle. Cut potatoes into 3/4-inch cubes.
  2. Step 2) Combine potatoes, corn, eggs, celery, red onion and bell pepper in a large serving bowl.
  3. Step 3) Whisk together oil, vinegar, cilantro, chipotle, garlic, salt and pepper in a small measuring bowl.
  4. Step 4) Pour dressing over potato mixture; toss gently. Cover and refrigerate several hours or overnight.