It was an awesome night, and I kept marveling over the fact that it was happening in our very own building.
My contribution to the festivities was a giant bowl of this spicy Chipotle Red Pepper Potato Salad. Made with roasted red potatoes and tossed in a creamy homemade dressing of roasted red peppers and my favorite Chipotle TABASCO, it was a welcome accompaniment to the grilled hot dogs, burgers, and other classic party foods.
This is one of those great party salads that works well all year long. It's perfect for tailgating celebrations in the fall, game-day parties in the winter, summer barbecues, and even the holidays (I love this along with Thanksgiving turkey!).
The potatoes are left unpeeled for extra flavor and to save time. They're roasted until crisp, then tossed in a simple, but flavorful dressing, that's made entirely in a blender.
You can make the salad right before serving or even a day or two in advance; it's one of those dishes that actually gets a little better the longer it sits.
Chipotle TABASCO, which is smokey and spicy and adds a great blast of flavor without the need for multiple herbs or seasonings. I love how it kind of knocks out a bunch of ingredients in a single flavorful tablespoon.
It's an easy one, but you'll be amazed by how good it is.
Remember that this potato salad is definitely meant to be shared, so gather up some of your favorite people, and enjoy it in good company.
Disclosure: This post was sponsored by TABASCO. Over the next few months, I will be sharing a series of recipes inspired by some of my favorite TABASCO sauces. All recipes and opinions are strictly my own. Thank you for supporting great brands like TABASCO that make it possible for me to create new content for you!
Loved this recipe? Here are a few other party recipes featuring potatoes you might like:
- Irish Nachos
- Stuffed Irish Shepherd's Pie Potatoes
- Crispy Potato Skins with Bacon Ramps and Goat Cheese
Thanks so much for reading!
Chipotle Red Pepper Potato Salad
5 pounds red potatoes, cut into 1” pieces
1 1/2 pounds roasted red peppers, drained (you can get these in jars in the canned food aisle or from the deli/antipasti section near the loose olives and pickles in well-stocked grocery or gourmet stores.)
4 garlic cloves
1 tablespoon Chipotle TABASCO sauce
1/4 cup full-fat coconut milk OR plain yogurt
2 tablespoons Smoked Spanish Paprika
1 teaspoon kosher salt
1/2 cup fresh cilantro, minced
Preheat your oven to 400 degrees F
Toss the cut potatoes with generous amounts of olive oil and kosher salt. Arrange on two baking sheets and roast 20-30 minutes, or until crispy on the outside and cooked through. Remove from oven and let cool to room temperature.
While the potatoes are roasting, combine the red peppers, garlic, Chipotle Tabasco, coconut milk, and paprika in a blender, and puree until smooth.
Pour dressing into a large bowl, and add the roasted potatoes and cilantro. Toss well to combine, and taste to adjust seasoning.
Cover and chill at least 2 hours, or up to overnight, before serving.