Salads
Chrissy Teigen’s potato salad recipe redefines this classic side with a bold chipotle kick and creamy texture that’s impossible to resist. 🔥 The secret lies in smoked chipotle peppers blended into cream cheese for a smoky depth, while crispy bacon adds a satisfying crunch that elevates every bite.
This isn’t your grandmother’s potato salad—it’s a modern twist that balances heat, creaminess, and texture in one perfect dish.
What makes this recipe special is its foolproof technique—no boiling potatoes to mush, just a gentle roast that keeps them tender yet firm. The tangy chipotle cream cheese dressing coats each potato perfectly, while the bacon crumbles add a salty contrast that cuts through the richness.
It’s the kind of potato salad that disappears faster than you can say "second helping," making it ideal for picnics, BBQs, or even a weeknight dinner.
By the time you’re done, you’ll have a potato salad with golden, crispy bacon bits, creamy chipotle-infused dressing, and potatoes that hold their shape beautifully. The smoky, slightly spicy flavor profile makes it stand out from traditional vinegar-based versions, while still being approachable enough for everyday meals.
This recipe is all about bold flavors without sacrificing balance—just like Chrissy’s signature style.
Serve it alongside grilled chicken, burgers, or even as a stand-alone dish with crusty bread. The best part? It tastes even better the next day, making it perfect for meal prep. Let’s get started on this restaurant-worthy twist on a classic.
Ingredients for chrissy teigen potato salad
Six ingredients transform this classic side into Chrissy's bold chipotle cream cheese masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold Potatoes 🥔 | 2 ½ lb | Cut into 1-inch cubes, parboiled |
| Cream Cheese 🧀 | 8 oz | Full-fat, room temperature |
| Smoked Chipotle Peppers in Adobo 🌶️ | 2 tbsp | Adobo sauce included, blended smooth |
| Mayonnaise 🥫 | ½ cup | High-quality, no sugar added |
| Crispy Bacon 🥓 | 6 oz | Cooked until crisp, crumbled |
| Red Onion 🧅 | ½ whole | Thinly sliced, pickled 15 mins |
| Fresh Dill 🌿 | ¼ cup | Chopped, stems removed |
| Lemon Juice 🍋 | 1 ½ tbsp | Freshly squeezed |
| White Vinegar 💧 | 1 tbsp | For pickling onions |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Granulated Sugar 🍚 | 1 tbsp | For pickling balance |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For drizzling |
The Yukon Gold potatoes are non-negotiable here—their waxy texture holds up perfectly to the roasting method. Grab a 3-4 lb bag from Whole Foods or your local market, especially in summer when they're at peak sweetness. For the smoked chipotle peppers, Penzeys has the best quality, but any adobo-packed peppers from the Latin aisle work. Don't skip the adobo sauce—it's packed with flavor. The cream cheese should be full-fat (none of that low-fat nonsense) and room temperature for blending. Trader Joe's has the best-priced block variety, and Wegmans carries it pre-sliced for convenience.
No smoked chipotle peppers? Substitute 1 tbsp chipotle powder (like Penzeys or McCormick) mixed with 1 tsp adobo sauce. Out of dill? Fresh parsley works in a pinch, though it won't have that same bright flavor. Bacon shortage? Cooked turkey bacon gives a leaner option, but regular bacon is what Chrissy swears by. The pickled onions can be made ahead—just toss the sliced onions with vinegar, sugar, and a pinch of salt 15 minutes before serving. For extra crunch, toast the bacon in the oven at 400°F for 5 minutes instead of the stovetop.
This salad tastes even better the next day—the flavors meld beautifully. Store in an airtight container in the fridge for up to 4 days, though I've never had leftovers last that long. Double the batch if you're feeding a crowd—the bacon bits disappear first. Portion into mason jars for easy grab-and-go lunches. Freeze the dressing (without potatoes) for up to 3 months if you're prepping ahead. Reheat gently if you're serving it cold—just stir in a splash of mayo to loosen it up.
Why You'll Love This Recipe
- No-Bake Magic: I swear by this recipe when I’m too tired to boil potatoes—just boil, cool, and toss. The cream cheese and mayo blend into a dreamy base while I chop bacon and adobo, and honestly? The smoky heat from those chipotles cuts through the richness like a perfect balance.
- Smoky Creamy Crave: That first bite of creamy Yukon Golds with crispy bacon and a whisper of smoky chipotle? It’s the kind of flavor that makes you reach for seconds without thinking. The adobo sauce adds just enough kick to keep it interesting—no bland potato salad here.
- Picnic to Potluck: This salad travels so well—pack it in a jar for a beach day, bring it to a BBQ, or serve it at a holiday table. The bacon holds its crunch, the potatoes stay tender, and the smoky dressing keeps it from getting soggy. (Yes, even on a Tuesday night.)
- Leftovers That Win: Between us, this is the only potato salad I make because it improves overnight. The flavors meld, the bacon gets even crispier if you reheat it gently, and it’s the kind of dish that disappears faster than my willpower on a lazy Sunday. Budget-friendly? Absolutely—every ingredient gets used up.
Step-by-step instructions for Chrissy Teigen's potato salad
Here's how to make this showstopping potato salad with smoky depth and creamy crunch!
🍳 Step 1: Parboil and Cool the Potatoes
Place the 2.5 lb Yukon Gold Potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp Salt and bring to a boil over high heat. Once boiling, reduce to medium-high heat and cook for 10 minutes until the potatoes are fork-tender but still hold their shape.
Drain immediately and transfer to a large bowl. Let them cool completely for 15 minutes before handling. This cooling step is crucial—warm potatoes will turn to mush when mixed with the creamy dressing. I like to spread them out on a baking sheet to cool faster if needed. The texture should be firm but warm to the touch when ready for the next step.
👨🍳 Step 2: Make the Pickled Red Onions
In a small bowl, combine the 0.5 whole Red Onion (thinly sliced), 1 tbsp White Vinegar, 1 tbsp Granulated Sugar, and 1 tbsp Lemon Juice. Mix well and let sit for 15 minutes at room temperature. This quick pickle process softens the onion and adds a bright, tangy contrast to the rich potato salad.
After 15 minutes, drain the onions, reserving the pickling liquid. The onions should be tender but still hold their shape. If they're too soft, reduce the pickling time slightly next time. The reserved liquid can be used to thin the dressing if needed later—it's packed with onion flavor!
🍳 Step 3: Create the Chipotle Cream Cheese Dressing
In a food processor, blend the 2 tbsp Smoked Chipotle Peppers in Adobo with 2 tbsp of the adobo sauce until completely smooth. Add the 8 oz Cream Cheese (room temperature) and process until creamy. With the processor running, slowly drizzle in the 0.5 cup Mayonnaise until fully incorporated.
Transfer the mixture to a medium bowl and stir in the 0.25 cup Fresh Dill, 1.5 tbsp Lemon Juice, 0.5 tsp Ground Black Pepper, and the 6 oz Crispy Bacon. The dressing should be thick but still spreadable. If it's too thick after mixing, add 1-2 tbsp of the reserved onion pickling liquid to reach your desired consistency. This is where the smoky, creamy magic happens!
🥘 Step 4: Combine Everything for Maximum Flavor
Add the cooled potatoes to the dressing bowl and gently fold everything together using a large spoon or spatula. Work in batches if needed to ensure even coating. The potatoes should be fully enrobed in the creamy dressing, with visible flecks of chipotle and bacon throughout. Here's the thing—don't overmix or you'll crush the potatoes. Just until everything is evenly distributed is perfect.
Taste and adjust seasoning if needed. I usually add a pinch more salt or a squeeze of lemon juice at this stage to balance the flavors. The salad should have a perfect harmony of creamy, smoky, tangy, and slightly sweet notes. Let it sit for 10 minutes at room temperature to allow the flavors to meld completely.
🍽️ Step 5: Finish and Serve with Crunch
Just before serving, drizzle the salad with the 1 tbsp Extra-Virgin Olive Oil and gently toss to coat. The oil adds a final layer of richness and helps distribute the flavors evenly. Transfer to a serving bowl and garnish with additional Fresh Dill and a sprinkle of Crispy Bacon for extra crunch and visual appeal.
This potato salad shines at room temperature, so you can prepare it up to 4 hours ahead and refrigerate until ready to serve. The flavors actually deepen as it sits! Serve it as a side dish for grilled meats or alongside a summer BBQ spread. Each bite delivers that perfect balance of creamy, smoky, and tangy that makes this recipe a standout.
Pro Tips For Making Chrissy Teigen Potato Salad
- Boil Potatoes Until Fork-Tender: Yukon Golds should crumble slightly when pierced—if they’re still firm, they’ll turn gluey when dressed. I learned this the hard way after making a sad, mushy batch; aim for 12-15 minutes in salted boiling water, then shock them in ice water immediately.
- Blend Chipotle Paste Smooth: Finely chop or blend the adobo sauce until it’s nearly liquid—no chunks, or you’ll get weird texture hits. I used to just eyeball it, but now I pulse it in the food processor until it’s silky; this recipe’s smoky depth depends on even distribution.
- Mix Dressing Last Minute: Fold in the mayo-cream cheese-chipotle mix right before serving, or the potatoes will absorb too much and turn soggy. I was skeptical—doesn’t mayo clump?—but adding it at the end keeps the salad bright and creamy.
- Crumble Bacon Cold: Let the bacon cool completely before chopping, or the fat will melt and make the salad greasy. I was lazy once and chopped it warm—big mistake. Cold bacon also crisps up better when tossed in later, giving that satisfying bite.
Pro cooking tips for this dish
Roast, Don't Boil
Chrissy’s secret for perfect texture? Roasting the potatoes after parboiling creates a crispy exterior while keeping the insides tender. After your 10-minute parboil, spread the drained potatoes on a baking sheet and roast at 400°F for 20 minutes.
This step adds a subtle caramelization that elevates the dish beyond traditional boiled potatoes. I use a wire rack on top of the baking sheet to prevent sogginess—it’s a game-changer for texture. 🔥
Cream Cheese Temperature
Room-temperature cream cheese blends silkier and avoids lumps in the dressing. Take the 8 oz block out of the fridge 30 minutes before blending. If it’s still cold, microwave it for 10 seconds (yes, really!) to soften slightly.
I’ve ruined dressings by using cold cream cheese—trust me, this step is non-negotiable for that velvety texture. Pro tip: Use a food processor for smoother results than a hand mixer.
Chipotle Blend Trick
For a smoother chipotle dressing, blend the 2 tbsp peppers with 2 tbsp adobo sauce first—this removes grit and intensifies the smoky flavor. If you’re sensitive to heat, reduce to 1 tbsp peppers and add ½ tsp honey to balance.
I like to taste the blended chipotle mixture before adding it to the cream cheese—this helps control the spice level. The adobo sauce is key here; don’t skip it—it’s packed with flavor.
Bacon Crunch Hack
For maximum crunch, cook the bacon in a skillet over medium-high heat until it’s deep brown and crispy, then transfer to a paper towel-lined plate. Use tongs to break it into small, uneven pieces—this creates more surface area for crunch.
If you’re short on time, microwave the bacon for 1 minute after cooking to crisp it up faster. The bacon bits should be golden and brittle—any softer, and they’ll turn mushy in the salad.
Onion Pickle Timing
The 15-minute pickle for the red onion is critical—it softens the onion just enough to add brightness without making it mushy. If you’re prepping ahead, pickle the onions up to 2 days in advance and store them in the fridge.
For extra tang, add ½ tsp mustard seeds to the pickling liquid. I like to reserve the pickling liquid—it’s perfect for thinning the dressing if needed. The onions should be tender but still hold their shape when ready to fold into the salad.
Final Flavor Balance
Always taste and adjust before serving. The salad should have a harmony of creamy, smoky, tangy, and slightly sweet notes. If it’s too rich, add a splash of lemon juice (up to 1 tbsp). Too mild? Add more chipotle or bacon.
I often finish with a drizzle of olive oil just before serving—it adds richness and helps distribute flavors evenly. The salad tastes even better the next day, so don’t rush** the resting time. ✨
Nutrition facts
Frequently asked questions
Can I make this potato salad ahead of time?
This recipe actually tastes even better the next day as the flavors meld together. Store it in an airtight container in the fridge for up to 4 days. The creamy dressing and crispy bacon maintain their texture beautifully when refrigerated. For best results, let it sit at room temperature for 30 minutes before serving to bring out those smoky chipotle notes.
What if I don't have smoked chipotle peppers?
No problem! For a similar smoky flavor, substitute with 1 tbsp chipotle powder mixed with 1 tsp adobo sauce (or sub ½ tsp smoked paprika + ¼ tsp cayenne for a milder version). If you're avoiding heat entirely, try 1 tsp liquid smoke or even ½ tsp garlic powder for depth. Just remember that smoked chipotle peppers give that authentic, complex flavor Chrissy's version is known for.
Can I make this potato salad dairy-free?
Yes, but you'll need to make some adjustments. Replace the cream cheese with ½ cup dairy-free mayo (like Just Mayo) plus ¼ cup cashew cream (blend soaked cashews with water). For the chipotle base, blend 2 tbsp chipotle peppers in adobo with 1 tbsp nutritional yeast to add umami. The texture will be slightly lighter but still creamy. The bacon can stay as-is unless you're avoiding meat entirely.
Why does my potato salad turn out mushy? Mushy potatoes usually happen from either overcooking or mixing too soon. First,
How can I make this potato salad spicier?
For extra heat, add ½ tsp cayenne pepper or 1 extra chipotle pepper (seeds included) to the dressing. You can also stir in 1 tbsp hot sauce like Cholula or Sriracha when combining everything. For a smoky kick without extra heat, add ½ tsp smoked salt instead. Always taste as you go—you can adjust the spice level to your preference!