Chipotle Roasted Potato Salad

Prep Time 15 min
Cook Time 45 min
Total Time
60 min



  • 1kg baby potatoes, halved
  • 1 tbsp olive oil
  • Salt & pepper
  • 100g diced bacon, 
  • 1 Red onion, finely sliced 
  • 1/2 cup spring onion, sliced
  • 1/2 medium yellow pepper, diced
  • 1 cup mayonnaise 
  • Flat leaf parsley, chopped
  • Dill, chopped


  1. Preheat oven to 200C.
  2. Line a baking sheet with parchment paper.
  3. Place potatoes on a baking pan. Sprinkle with salt and pepper. Drizzle olive oil over top and then use your hands to toss the potatoes.
  4. Bake, uncovered, for 30-45 minutes, or until the potatoes are crispy. Turn once half-way through baking.
  5. Allow to cool for at least 15 minutes before adding to the salad.
  6. In a small bowl, combine the mayonnaise and BLACK MAMBA CHIPOTLE CHILLI SAUCE until well combined.
  7. In a large bowl, add potatoes, red onion, spring onion, bacon, yellow peppers, dill, parsley and salt & pepper. Add the mayonnaise mixture.
  8. Using a spatula, gently stir the ingredients until fully combined and every potato is covered.
  9. Can be served warm or refrigerated until ready to serve.


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