Spicy Chipotle Potato Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Fast and delicious! Fantastic for lunch. Potatos and eggs can be cooked up to a day ahead. I make chipotle puree in a blender using a can of chipotle chiles in adobo and adding just enough water to make a thin paste. Check out my other recipes as I come up with other new ways to use up that can of chioptles. Ingredients:
3 tablespoons plain yogurt |
1/4 cup mayonnaise |
1/4 cup sour cream |
2 teaspoons garlic powder |
1 teaspoon paprika |
2 teaspoons pureed chipotle chiles |
1 teaspoon lime juice |
1/2 teaspoon kosher salt |
3 medium new potatoes, cooked and chopped into 1/4 dice |
3 slices turkey bacon, cooked and crumbled |
3 hard-boiled eggs, shelled and chopped |
1/4 cup sunflower seeds (optional) |
Directions:
1. Mix first eight ingredients until smooth.
2. Fold together with potatoes, bacon and eggs.
3. Garnish with sunflower seeds and enjoy.
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