Summer BBQ Potato Salad With Chipotle Dressing

Name: Summer BBQ Potato Salad With Chipotle Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 lbs new potatoes; ½ cup green onion; 1 cup frozen green pea; 3 eggs; 7 slices bacon; ½ cup cilantro; 1 tablespoon vinegar; 2 chipotle chiles in adobo; 1 cup ranch dressing; ½ cup black olive tapenade; ½ cup diced canned tomato; ½ teaspoon cumin; ½ teaspoon sugar; ½ teaspoon garlic powder; 1 dash pepper

Servings: persons

5 lbs new potatoes
½ cup green onion
1 cup frozen green pea
3 eggs
7 slices bacon
½ cup cilantro
1 tablespoon vinegar
2 chipotle chiles in adobo
1 cup ranch dressing
½ cup black olive tapenade
½ cup diced canned tomato
½ teaspoon cumin
½ teaspoon sugar
½ teaspoon garlic powder
1 dash pepper

1
Scrub new potatoes in sink.
2
In a large pot, place new potatoes and cover with water.
3
Add a pinch of salt and bring to a boil.
4
(You dont have to peel new potatoes unless you want to.
5
Their skin has a lot of nutrients.
6
).
7
Boil for about 15-18 minutes until a fork can be inserted into the potatoes, but the potatoes are not mushy.
8
Remove from heat.
9
Drain water and add cool water to pan.
10
Let potatoes cool completely before handling.
11
In a smaller pot, add 3 eggs with water to cover.
12
Add pinch of salt and 1 T vinegar.
13
Bring to a boil.
14
Boil eggs about 12 minutes.
15
Drain water and cover eggs with cold water.
16
Let rest until cooled.
17
Meanwhile, fry the bacon until crisp.
18
Remove peas from freezer and microwave on high in a microwave-safe dish with 1 T water.
19
It should take less than 3 minutes to thaw them.
20
Dice potatoes and place them to a large mixing bowl.
21
Peel and rinse eggs off.
22
Dice and add to the bowl.
23
Chop cilantro and green onions and add to the bowl.
24
Add green peas.
25
Chop bacon and add it.
26
For the dressing:
27
Dice chipotles, dice canned tomatoes.
28
In a small mixing bowl add all remaining dressing ingredients and mix.
29
Pour over the potato salad and mix until combined.
30
Cover with plastic wrap and place in the refrigerator for at least 3 hours (better if left overnight).
31
Enjoy!

866

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 5 lbs new potatoes, ½ cup green onion, 1 cup frozen green pea, 3 eggs, and more.

Yes, Summer BBQ Potato Salad With Chipotle Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!