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Melissa Dallas

Rec: Bacon & Chipotle Potato Salad

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Joined: Jan 8, 2006

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Posted to Thread #18022 at 7:48 pm on Apr 2, 2010

I'll bet this would be good with grilled meat. I also imagine you could use a canned chipotle or two pureed or minced with a little of the adobo instead of using the Tabasco brand.


1 1/2 pounds (4 medium) potatoes, peeled and cut into 1-inch cubes
salt
3/4 cup sour cream
1/2 cup mayonnaise
2 tablespoons TabascoŽ brand chipotle pepper sauce
1 tablespoon Dijon mustard
1/2 teaspoon finely chopped garlic
3 slices bacon, cooked and crumbled
2 hard-cooked eggs, coarsely chopped

Place potatoes in a large saucepan and cover with water; add 2 teaspoons salt and bring to a boil. Reduce heat to medium; cover and cook 12 to 15 minutes or until potatoes are tender. Drain and cool.

Meanwhile, in a small bowl, combine sour cream, mayonnaise, Tabasco, mustard, and garlic; mix well. Place potatoes in a large bowl with bacon and eggs. Add dressing and toss to coat. Season with additional salt, if needed. Cover and refrigerate.

Courtesy of Tabasco.


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