Sunday, September 4, 2011

Make This!

Smoky Potato Salad! This has to be one of the BEST potato salads I have ever made. I found this recipe in the Oregonian back in 2002. It's a keeper!

I made a batch of this today to take to a Labor Day picnic tomorrow.

The recipe calls for small red potatoes...but since I am so fond of substitutions, I used Costco's
mini gourmet potato mix of red, white & blue potatoes.

The recipe calls for mayo. I used sour cream. I will not apologize for this.
I prefer sour cream over mayonnaise!!
I also ran out of red onion & had to use a white onion. It was still good!

The finished product. We decided to do a taste test - just to make sure no extra chipotle or salt was needed.

It was so good (no extra chipotle or salt needed) that we decided to have
it with dinner & I needed to make a second batch for tomorrow's picnic.

If you decide to make's what you'll need:

Smoky Potato Salad

2 pounds small red potatoes
2 T coarse sea salt (divided)
1/2 c finely chopped red onion
1 T adobo sauce from can of chipotle chiles
1 chipotle chile, finely minced, from the can
1 cup mayo (or sour cream!)
1 bunch fresh cilantro, finely chopped

Boil potatoes in medium saucepan with 1 quart water and 1 T salt until tender. Drain & let cool.  Combine onion, adobo sauce, minced chipotle, mayo (or sour cream!), cilatro & remaining 1 T sea salt; stir until well-mixed. Cut potatoes in half & gently toss with the dressing.
NOTE: IF you substitute regular salt for sea salt, use a much smaller amount.

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