Ingredients for Bacon And Chipotle Potato Salad
- 2 lbs Yukon Gold potatoes
- 2 teaspoons salt
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1-2 tablespoons Tabasco sauce
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 8 slices bacon, cooked and crumbled
- 4 hard-boiled eggs, chopped
- 1-2 chipotle peppers in adobo sauce, minced
- pepper, to taste
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How to Make Bacon And Chipotle Potato Salad
- Place 2 lbs of peeled and cubed Yukon Gold potatoes in a large saucepan and cover with cold water.
- Add 2 teaspoons of salt and bring to a boil over high heat.
- Reduce heat to medium-low and simmer for 12-15 minutes, or until potatoes are easily pierced with a fork.
- Drain potatoes and rinse under cold water until completely cooled. Set aside.
- Meanwhile, in a medium bowl, whisk together 1/2 cup sour cream, 1/2 cup mayonnaise, 1-2 tablespoons Tabasco sauce (adjust to taste), 1 tablespoon Dijon mustard, and 2 minced cloves of garlic.
- Stir in 1-2 minced chipotle peppers in adobo sauce (adjust to taste).
- In a large bowl, combine the cooled potatoes, crumbled bacon, and chopped hard-boiled eggs.
- Pour the dressing over the potato mixture and gently toss to coat evenly.
- Season to taste with additional salt and pepper.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
15g
Fat
32g
Carbs
8g
