Chipotle Potato Salad
Ingredients
- 5 small red potatoes sliced in 1/2 inch rounds
- 5 small yellow potatoes sliced in 1/2 inch rounds
- 1/4 tsp salt
Chipotle Dressing
- 1 cup mayonnaise
- 1-2 tbsp chipotle in adobo sauce
- 1/4 tsp garlic powder
- 1 tsp lime juice
Additions
- 1/2 cup pickled red onion
- 1 tbsp fresh cilantro chopped
- 2 boiled eggs halved, then thinly sliced
Instructions
- Place potatoes in a pot of cold, salted water. Bring to a boil. Cook until potatoes are fork tender. Drain and toss with Chipotle Dressing. Fold mixture with pickled red onions, fresh cilantro and sliced boiled eggs. Serve immediately.
Chipotle Dressing
- Combine mayonnaise, chipotle, garlic powder and lime juice.
Notes
Boiled eggs: Place eggs in a pot of cold water. Bring to a rolling boil. Cover and turn off heat. Let sit in hot water for 12 minutes. Cool eggs before peeling.
Pickled Red Onions: Place thinly sliced red onions in a bowl. Cover with 1 cup apple cider vinegar, 2 tbsp. sugar, 1 tsp salt and 1/4 tsp pepper. Let sit for at least 30 minutes.