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Creamy Chipotle Potato Salad
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Creamy Chipotle Potato Salad

3 Hours
20 Min Prep
3 Hr Cook
Here's a potato salad with a nice Tex-Mex appeal—with peas, corn and chopped chipotle peppers in a sour cream dressing.
What You Need
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12 servings
Original recipe yields 12 servings
2 lb. potato es, peeled, cubed
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup frozen peas, thawed
1/2 cup frozen corn, thawed
1/2 cup chopped red pepper
2 Tbsp. chopped chipotle peppers in adobo sauce
1/2 tsp. salt
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Let's Make It
1
Cook potatoes in boiling water for 15 min. or just until tender.
2
Meanwhile, combine remaining ingredients in large bowl.
3
Drain potatoes well. Add to sour cream mixture; mix lightly. Cover and refrigerate several hours or overnight.
Kitchen Tips
Cooking Know-How
For a milder dish, use 1 Tbsp. chopped chipotle peppers.
Make Ahead
This is the perfect make-ahead dish. The flavors blend while the salad is chilling, making it taste even better the next day!
Nutrition
Calories
110
Calories From Fat
0
% Daily Value*
Total Fat 4g
5%
Saturated Fat 2.5g
13%
Trans Fat 0g
Cholesterol 15mg
5%
Sodium 120mg
5%
Total Carbohydrates 18g
7%
Dietary Fibers 2g
7%
Sugars 3g
6%
Protein 2g
4%
Vitamin A
10%
Vitamin C
30%
Calcium
4%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
12 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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