Chipotle Potato Salad

Potato salad with a kick. Red potatoes, hard cooked eggs, celery, onion

Ingredients -

2 3/4 pounds Red Potatoes
4 large Hard-Boiled Eggs, peeled
1 cup Mayonnaise
2 small Chipotle Chiles in Adobo Sauce, seeded and minced
1 tablespoon Adobo Sauce
1 tablespoon White Wine Vinegar
Salt, to taste
1/2 cup chopped Celery
1/2 cup chopped Onion
1/4 cup chopped Jicama
1/4 cup chopped Cilantro

Preparation:

1. Cut potatoes into cubes, leaving skins on. Place potatoes in stockpot. Cover potatoes with water. And pinch of salt, and boil until tender.

2. Drain and cool potatoes.

3. Chop boiled eggs.

4. In a small bowl, combine mayonnaise, chilies, adobo sauce, vinegar, and salt.

5. In large serving bowl add potatoes, eggs, celery, onion, jicama, and cilantro.

6. Pour dressing over potato mixture. Toss gently.

7. Cover and refrigerate until ready to serve.

Variations and Recipe Ideas:

MAKES 8 SERVINGS.*

Cooking Tip

Chipotle Chiles

Chipotle peppers are red Jalapeno peppers that have been dried and smoked. The process brings out rich flavors that add to any recipe.

Cooking Tip

Chipotle Chiles in Adobo Sauce

Combine 3 cups of water, 1/4 cup ketchup, 7 medium-sized dried, stemmed, and slit lengthwise chipotle chiles, 1/3 cup chopped onion, 2 cloves minced garlic, 5 tablespoons cider vinegar, and 1/4 teaspoon salt in a large saucepan. Cover saucepan and cook 1 hour over low heat, or until chilies are soft and the adobo sauce has reduced to approximately 1 cup.

Cooking Tip

Jicama

Jicama is also known as a Mexican turnip. Substitute 1/4 cup turnip, if you cannot find the Mexican variety.