Chipotle Potato Salad

Chipotles are dried and smoke jalapeño chiles, and I absolutely love them!  This potato salad is a crowd favorite, and I use canned chipotles in adobo sauce (a tomato-vinegar sauce).  Be careful how much you add because it can get spicy, which is how I like it!

Spicy Pork Empanadas.jpg

Main ingredients:
4 pounds red new potatoes
2 stalks celery, diced
1 red bell pepper, diced
1 sweet onion, diced
1/2 pound bacon, diced and fried
1/2 cup chopped fresh tarragon
2 cups mayonnaise
1/4 cup Dijon mustard
2 cloves garlic, minced
1 lime, juiced
1 tbsp. chipotle pepper in adobo sauce, minced
salt and pepper

Method:
In a large pot, place potatoes and core with cold water.  Add an abundance of salt, and bring to a simmer.  Cook until potatoes are tender when pierced with a fork (20-30 minutes, depending on size of potatoes).  Meanwhile, in a bowl, combine the mayonnaise, Dijon mustard, garlic, lime juice, chipotle, and about 1 tsp. salt and 1/2 tsp. black pepper,  Stir and taste for additional salt.  When potatoes are tender, drain and let cool for 30 minutes.  Cut into large chunks and immediately add to the mayonnaise dressing.  Stir gently and add onion, celery, bell pepper, bacon, and tarragon.  Taste for salt.  Serve warm or at room temperature.

SaladsIzza Wei-Haas