Chipotle Potato Salad with Crispy Shallots

June 20, 2013

108

This potato salad is slightly spicy and bursting with flavor! The adobo sauce and smoky chipotle chili add so much to the potato salad- what a wonderful spin on a classic picnic dish!

3 pounds red potatoes, scrubbed with skins on

3/4 cup mayonnaise

1 tablespoon Dijon mustard

2 teaspoons yellow mustard

2 teaspoons apple cider vinegar

2 scallions, chopped

2 stalks celery, chopped

1/4 medium red onion, diced finely

4 strips bacon, cooked (but not too crispy) and cut into small pieces

4 chipotle peppers (from can in adobo sauce), chopped finely

2 tablespoons adobo sauce

Fresh ground black pepper to taste

Sea salt to taste

For crispy shallots:

1 large shallot

1/4 cup flour

1/8 teaspoon sea salt

1/8 teaspoon freshly cracked pepper

1 tablespoon vegetable oil, for frying

Add the potatoes to a large pot and cover with cold water. Add 1 tablespoon of salt and bring to boil over high heat, cook until tender, about 20-30 minutes depending on size of potatoes. Drain. Let...
See the full directions on my site

Nutritions

Calories
316

Sodium
1211mg
50% DV

Fat
6g
10% DV

Protein
7g
15% DV

Carbs
57g
19% DV

Fiber
8g
35% DV