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Chipotle Bacon Potato Salad #SundaySupper

Hi Everyone,

Today for #SundaySupper we teamed up with Idaho® potatoes to bring you a variety of different kind of potato salads.  To me a summer picnic is not the same unless you have a delicious, creamy, potato salad to side with your hot dogs and hamburgers.  So today I am bringing one of my newest creations and I have to admit I think it is one of the best potato salads I have ever had, it is my Chipotle Bacon Potato Salad.

This potato salad has is all, Idaho® potatoes, greek yogurt, mayonnaise, chipotle peppers and bacon. After all everything is better with bacon! The potato salad is creamy, thick, a little bit healthier then the average potato salad and has just enough heat from the chipotle peppers with crunchy little bits of bacon. It is amazing! I was told by a few that it is the best potato salad they ever had. Score!!

I wanted to share with you safety tips for potato salad. After all anytime you’re using mayonnaise and greek yogurt in potato salad you should take precautions,especially if you’re serving this outside.

All of this information along with freezing potato salad and tips on making potato salad call all be found on the Idaho® potatoes website. Check it out for more information

Chipotle Bacon Potato Salad
Prep time
Cook time
Total time
A creamy, rich, lightened up potato salad with a kick of heat from the chipotle peppers and chock full of little bits of bacon.
Serves: 8 servings
  • 11/2 lbs. Yellow Idaho® potatoes, peeled, diced into bite size pieces.
  • 1 cup greek yogurt, plain
  • ½ cup mayonnaise
  • 2 chipotle peppers in adobo sauce
  • 1 tbsp. chipotle in adobo sauce
  • 1 tbsp. lime juice
  • ½ tbsp. dijon mustard
  • ½ tsp. salt
  • ½ tsp. ground pepper
  • ½ cup purple onion, sliced thin
  • 4 slices bacon, cooked
  • ¼ cup cilantro leaves
  1. Add potatoes to a pot of cold water. Over medium heat bring to a boil and cook the potatoes until fork tender. Drain the potatoes and place in a bowl until cooled.
  2. In a medium bowl, add greek yogurt, mayonnaise, chipotle peppers, chipotle sauce, lime juice, dijon mustard, salt and pepper. Mix until thoroughly combined.
  3. In bowl with potatoes add onion and bacon. Carefully fold in yogurt mixture until combined. Stir in cilantro leaves. Refrigerate until ready to serve.
Calories per ¾ cups: 232, Fat: 13, Cholesterol: 2.5, Sodium: 148, Potassium: 480, Carbs: 22, Fiber: 2, Sugar: 2, Protein: 7
Nutrition Information
Serving size: ¾ cups

Have you Guys heard about the Food and Wine Conference in Orlando, FL on July 18th – 20th? Well why not win yourself a trip to go?  The  Idaho® Potato Commission is having a contest for developing or re-inventing breakfast potatoes. You should so enter!!  You want more information on the Food and Wine Conference or more detail, you can go here.

We are proud to announce this contest thanks to the  Idaho® Potato Commission, a platinum sponsor of the conference:

When: April 17 to June 27, 2014

First place winner will receive:

Second place winner will receive:

Third place winner will receive:

Grand Prize:

One of the winners will also be eligible for an expense paid trip to Idaho September 29 to October 1, 2014.

What a great contest!!  I’m entering!!

You can also find the Idaho® Potato Commission website and social media sites:

I hope you enjoyed today’s potato salad and make sure you check out what the other members created!  I am always looking for new ways to change-up my potato salad.

Have a wonderful rest of the weekend!



Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

This post is sponsored by the  Idaho® Potato Commission. All opinions are my own.

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