I love summer eating: salads, salads and more salads! For a break from the lettuce, here's a creamy potato salad with a big chipotle kick. I'm always asked to bring this favorite to barbecues and religiously serve it every 4th of July. It can easily be doubled for a big party. A smaller dice means a shorter cooking time for the potatoes, so be sure to check on them during the boil so as to not overcook.
Chipotle Potato Salad
© 2010 by Alexis McKinnis
Yields: 6 cups
4 eggs, hardboiled, peeled and cut to a 1/2" dice
3 pounds Yukon Gold potatoes, peeled and cut to a 3/4" dice
1 teaspoon salt
3/4 cup real mayonnaise
3 chipotle chiles in adobo sauce, seeded and minced
Plus 1 Tablespoon adobo sauce
1/2 cup pitted green olives, finely chopped
1/2 teaspoon tomato paste (optional)
Place potatoes in large stock pot, add salt and just enough cold water to cover. Boil over high heat until potatoes are tender but not falling apart, about 10-12 minutes. Drain potatoes and set aside to cool. In large bowl, combine all remaining ingredients. Add potatoes and toss well. Chill for at least 1 hour before serving.