Here’s a potato salad with a spicy twist. It’s perfect for a picnic on a hot day or for supper on a chilly evening.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Place the potatoes in a saucepan with enough water to cover. Add the salt, cover, and bring to a boil. Reduce the heat and simmer until the potatoes are tender, 10 to 15 minutes.
Step 2
While the potatoes cook, finely chop the celery and scallions. Cut the pepper into small pieces. Put the chopped vegetables into a serving bowl.
Step 3
When the potatoes are done, drain them in a colander and run cold water over them to cool. Add the potatoes to the bowl with the other vegetables, add the Chipotle Mayonnaise, and toss well. Add salt to taste. Serve at room temperature or chilled.
Serving & menu ideas
Step 4
Garnish with cherry tomatoes, cilantro, or Spanish olives. Serve with Corn on the Cob (page 188) and Broccoli Slaw (page 208) in summer. In winter, good with Tomato Tortilla Soup (page 117).
