Chipotle Corn Potato Salad

Cooler seasons call for bolder, more complex potato salads, such as this one with the rich flavors of chiles and sweet corn. With spicy and sweet mixed together in one bowl, it’s perfect for autumn meals. And if ever a potato salad called for a glass of cold beer, this one is it!  This potato salad pairs perfectly with local favorites—Yazoo Dos Perros or Black Abbey Potus 44. Both of which stand up to the smokey chipotle & sweet corn. —Ed Fryer, Village Wines
By / Photography By Danielle B. Adkins | August 26, 2016


1.  Cover potatoes with cold, salted water and bring to a boil. Reduce heat and simmer until softened, but not mushy. Cool potatoes completely. Cut into 2-inch pieces. 

2. Cut corn kernels off the cob. 

3. In a bowl, combine mayonnaise, chipotle peppers with adobo sauce, lime juice, and corn, stirring to blend. Add potatoes and toss gently. Season to taste with salt and pepper. Add more chipotles if you like a spicier potato salad.  This potato salad can be made one day ahead. Serve chilled. Serves 6.

Excerpted from contributing editor Teresa Blackburn's new cookbook The Peace, Love & Potato Salad Cookbook by Zack Brown and Teresa Blackburn. Danielle Atkins Photography. (Springhouse Press 2016). Find Teresa at


  • 3 pounds red-skinned potatoes
  • 1/2 cup olive-oil based mayonnaise
  • 2-4 tablespoons chopped chipotle peppers in adobo sauce
  • 1-2 tablespoons fresh lime juice
  • 1 ear sweet fresh corn, husks and silks removed
  • salt and black pepper
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