Chipotle Bacon Potato Salad
Prep time
Cook time
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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
Recipe by PB + P Design at