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    Home » Recipes » Holiday » Fourth of July » Tri Color Chipotle Bacon Potato Salad

    LAST UPDATED: June 17, 2020 • FIRST PUBLISHED: May 23, 2012 By Toni Dash 18 Comments

    Tri Color Chipotle Bacon Potato Salad

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    Tri Color Chipotle Bacon Potato Salad on a white ceramic plate

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    Memorial Day weekend is synonymous with grilling and eating al fresco for me. I can’t think of anything better to kick off the summer season than this Tri Color Chipotle Bacon Potato Salad.  When thinking of my weekend menus there is not even a question they will all be served outside, Mother Nature permitting. 

    In a seasonal locale such as Colorado, outdoor dining spaces become reawakened this long weekend from being mothballed for the winter.  They really do feel like an additional room in the house begging to be cleaned up and enjoyed through the mid to late fall.

    colored new potatoes

    There are foods that really must be eaten outdoors and potato salad is one of them.  I’ve always liked the standard potato salad but as an adult find myself growing tired of anything rote.  I’m a Gemini.  I get bored easily and crave color, texture and vibrant flavors in my food.

    colored new potatoes and dill

    I love exploring and discovering new things in life and with my food it is no different. My kids are the ones with the yellow watermelon or purple cauliflower in their school lunches. When I came upon a small bag of three colored local potatoes I was immediately enchanted and my mind was off to the races on what to do with them.

    I came up with this potato salad recipe which also suits another of my personal proclivities: I like options. This recipe can be tweaked in several directions to change it up whenever you make it or to adapt it to your personal taste. I love the smoky flavor and spiciness of chipotle chilies. There are few things I could imagine that would not be enhanced by them.

    Tri Color Chipotle Bacon Potato Salad

    Also bacon. Need I say more? This potato salad offers a deep earthy spice smacking of the Southwest providing more of a star player at the barbecue or picnic rather than the more standard, expected side dish.

    Recipe

    Tri Color Chipotle Bacon Potato Salad on a white ceramic plate

    Tri Color Chipotle Bacon Potato Salad

    New potatoes do not require peeling which make quick work of preparing this salad. They also offer interesting color combinations. Adobo sauce brands can vary markedly in heat. Definitely start with less and taste the dressing to ensure you have a level of heat to your preference. The size of the recipe may be increased by maintaining the proportions of the recipe.
    5 from 1 vote
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    Course: Salad
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 8 cups potato salad
    Calories: 222kcal
    Author: Toni Dash
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    Ingredients

    • 2 pounds (about 6-7 cups) multi colored New Potatoes; cooked, cooled to room temperature and cut into bite sized pieces
    • 4 slices of Applewood Smoked Bacon , cooked but still supple (not well done and crumbling), chopped
    • 1 cup Celery , finely chopped
    • ½ cup Mayonnaise with Olive Oil (I used Spectrum brand, organic)
    • 2-3 teaspoons Chipotle en Adobo (sauce only), to taste
    • Smoked Salt and Pepper to season
    • Fresh Dill to garnish

    Instructions

    • Gently stir together the potatoes and celery being careful not to break potatoes apart.
    • Mix mayonnaise with olive oil, chipotle sauce, smoked salt and pepper together. Toss the potatoes with the dressing. Sprinkle in bacon and stir to combine. Serve at room temperature

    Notes

    NOTE: Though this salad offers the best flavor at room temperature the salad should not be left out without refrigeration especially in hotter temperatures.

    Nutrition

    Calories: 222kcal | Carbohydrates: 18g | Protein: 3g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 213mg | Potassium: 570mg | Fiber: 2g | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 10.2mg | Calcium: 16mg | Iron: 1mg
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    Tri Color Chipotle Bacon Potato Salad
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    Reader Interactions

    Comments

    1. Abby says

      May 27, 2012 at 2:28 pm

      OH I am in love with this potato salad! And I'm with you…life needs spontaneity and options : )

      Reply
    2. Peggy G. says

      May 26, 2012 at 6:54 pm

      I love that purple potatoes made their way into this, as well! The chipotle bacon dressing sounds like a great change-up to the normal potato salad =)

      Reply
    3. Pola M says

      May 25, 2012 at 7:25 pm

      Great colors! And I bet amazing taste too!

      Reply
    4. Lizzy says

      May 24, 2012 at 11:56 pm

      What a gorgeous potato salad, Toni! And just in time for Memorial Day weekend 🙂

      Reply
    5. lindsay | rosemarried says

      May 25, 2012 at 1:11 am

      Great minds think alike! I just posted a potato salad recipe as well. 🙂 But you can never (ever) have too many good potato salad recipes. This looks GORGEOUS (I'm such a sucker for purple potatoes). Love it! Happy (almost) memorial day weekend!

      Reply
    6. Holly says

      May 24, 2012 at 8:56 am

      Looks excellent! I love the potato combination!

      Reply
      • Boulder Locavore says

        May 24, 2012 at 2:46 pm

        Thanks Holly. It is really good. I'm actually have a serving for breakfast just now (shhhh)!

        Reply
    7. Lea Ann says

      May 24, 2012 at 12:52 pm

      Well Toni, you knew I'd be clamoring over this one! It's on my Memorial Day weekend menu. Love that plate.

      Reply
      • Boulder Locavore says

        May 24, 2012 at 2:46 pm

        Yes I would imagine you would like the flavor combo! It's so easy to spice it up or down as well to suit your taste or that of your guests. Hope you'll both love it and have a great long weekend Lea Ann!

        Reply
    8. Cooking with Michele says

      May 24, 2012 at 12:25 am

      YUM! BTW, I adore that plate – is it old and distressed, or new and just made to look that way?

      Reply
      • Boulder Locavore says

        May 24, 2012 at 2:45 pm

        Hi Michele! The plate is a one-of-a-kind artist ceramic piece I picked up in Taos. It's new but you are right it does look rustic. Hope you'll have a lovely long weekend. Have been enjoying your travels!

        Reply
    9. Elisabeth says

      May 23, 2012 at 9:44 pm

      A perfect combination of the tri-color potatoes, the chipotle, and the yummy bacon. Potatoes and bacon are alway a great combination…any way you make them. Superb recipe, and photos, Toni!
      xo

      Reply
      • Boulder Locavore says

        May 24, 2012 at 2:43 pm

        Thank you Elisabeth and I agree on the potato-chipotle-bacon combo being a winner. I love this salad because it is not overwhelming with chipotle; just enough to jazz it up a bit. I hope you'll have a wonderful Memorial Day weekend Elisabeth. It must be hot in Florida now?

        Reply
    10. Smitten ByFood says

      May 23, 2012 at 2:31 pm

      The multi color potatoes looks beautiful. I don't think I can find so many variety of potatoes under one grocery shop in Malaysia.

      Reply
      • Boulder Locavore says

        May 24, 2012 at 2:41 pm

        I know you have lovely things in your grocery stores that we cannot get in the U.S. too! I do feel the varieties of potatoes has really grown in the U.S. over the past years. It has only been in the past few years that I've noticed so many different colors. Perhaps they will be showing up near you too soon!

        Reply
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    Welcome! I’m Toni Dash. I’m a Certified Nutrition Coach and the professional writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. I’m so glad you are here!

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