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photo Beef & Potato Salad with Smoky Chipotle Recipe | Say Mmm

Beef & Potato Salad with Smoky Chipotle

In central Mexico, this salad is a standard—served as an appetizer, main dish or taco filling. Serve it with lime wedges, warm tortillas or tortilla
6 Servings - 1 hr 25 min -
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Servings:6  | Calories:279 | Total Fat:15g  | Chol:36mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 15g
23 %
Sat Fat 3g
15 %
Total Carb 23g
8 %
Fiber 5g
20 %
Sugars 2g
Cholesterol 36mg
12 %
Sodium 499mg
21 %
Protein 15g
31 %
29% Potatoes
26% Stew beef
22% Extra-virgin olive oil
22% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


12 ounces stew beef (preferably from the chuck), cut into 1 inch cubes
2 cloves garlic, chopped
1 teaspoon salt
3 medium boiling potatoes, peeled and cut into roughly 1/2 inch pieces
3 tablespoons cider vinegar
1 small red onion, cut into 1/4 inch pieces
3 tablespoons extra-virgin olive oil
2-3 tablespoons finely chopped canned chipotle chile in adobo sauce (see Note)
1 ripe medium avocado, cut into 1/4 inch pieces

Directions : View recipe directions on
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