Chipotle Potato Salad

Vegetarian
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Ingredients

  • 2 large baking potatoes (with or without skin) ⓘ
  • 2/3 cup mayonnaise ⓘ
  • 2 eggs, hardboiled and chopped ⓘ
  • 1/2 small onion, chopped ⓘ
  • 1 tablespoon black pepper
  • 2 teaspoons salt
  • 2 teaspoons garlic powder or 3 garlic cloves, crushed ⓘ
  • 2 teaspoons dried chipotle powder
  • 1/2 cup diced sweet gherkin ⓘ

Instructions

  1. Boil potatoes until soft, but not mushy.
  2. After potatoes have cooled, dice them and place in a medium size bowl.
  3. Add all remaining ingredients and stir.
  4. Best eaten while potatoes are still warm.

Nutrition & Diet Analysis (per serving)

494 kcal 25% DV
Protein Fat Carbs

Macronutrients

Protein 7.5g 15% DV
Total Fat 29.6g 38% DV
Carbs 55.6g 20% DV
Fiber 7.5g 27% DV
Sugar 2.4g 5% DV

Electrolytes

Sodium 10114.8mg 100% DV
Potassium 529.3mg 11% DV
Cholesterol 64.5mg 22% DV

Vitamins & Minerals

Vitamin A 25.8mcg 3% DV
Vitamin C 0.6mg 1% DV
Vitamin D 0.1mcg
Calcium 190mg 15% DV
Iron 4.1mg 23% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

black pepper egg onion mayonnaise garlic salt

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