I've been looking forward to making this potato salad sometime this summer and tonight was a good night for it. We love spicy food and the chipotles in this salad zipped it up nicely. I didn't think it was too spicy, but to some it might be-just cut down on the chipotle amount added. This was a nice potato salad variation and extra special since the potatoes and peppers came from the garden!
Chipotle Mayonnaise Potato Salad From Cider Hill Farm
5 1/2 c. new red-skinned potatoes (5-7 small/medium), boiled until just tender, cooled and cut into 1" cubes (leave skins on)
1 c. mayonnaise
1/4 c. roasted red pepper strips (omitted since I don't have any red peppers yet)
1 clove garlic, minced
1 tsp. (or more to taste) chipotle peppers with sauce, minced, or chipotle pepper sauce (I put in a whole chipotle pepper from the canned chipotle in adobo sauce)
1 c. diced sweet peppers
1/4 to 1/2 cup chopped scallions or chives
2 T. chopped cilantro
Process the mayonnaise, roasted red peppers, garlic and chipotles in a food processor or blender until smooth. Stir together the cubed potatoes, dressing, sweet peppers, scallions or chives and cilantro. Refrigerate until ready to serve.
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