Picnic Potato Salad

SERVES 4

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WHAT'S NEEDED
HOW TO MAKE
  • 2 pounds small red-skinned potatoes, quartered
  • 1 pound bacon, chopped
  • 3 large eggs
  • 3/4 cup mayonnaise
  • 4 ounces Cholula Chipotle Hot Sauce
  • 2 ounces chipotle peppers in adobo, pureed
  • 8 scallions, finely chopped
  • kosher salt and freshly ground black pepper

  • 1
    Preheat oven to 400ºF.
  • 2
    Put potatoes in a medium sauce pan and cover with cold water. Bring to a boil, then reduce heat to medium and cook until fork-tender, about 15 minutes. Drain and let cool.
  • 3
    Toss potatoes in olive oil and roast for 10 minutes. Meanwhile, sauté bacon in a skillet over low heat until crispy, about 12 minutes. Drain bacon on paper towels.
  • 4
    Put eggs in a small saucepan and cover with cold water. Bring to a boil, remove from heat, cover and let stand 6 minutes. Drain and run under cold water to cool before peeling and chopping.
  • 5
    In a small bowl, combine mayonnaise, Cholula Chipotle, scallions, chipotle puree and salt and pepper to taste. Transfer the potatoes to a large bowl and add the bacon and eggs; fold in the mayonnaise mixture. Serve at room temperature.


Recipe By:  Recipe by Chef Carlos Vargas, Delaware North Sportservice at Petco Park