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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.
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 cups potato salad
Calories 222kcal
Author Toni Dash


  • 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


  • 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


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


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