Zippy Potato Salad

I adapted my own potato salad a wee bit to the ingredients list for Craze-E 6/09. Enjoy!

• Ready In: 45 mins
• Serves: 6-8

Ingredients

• 2  lbs new potatoes
• 3  tablespoons apple cider vinegar
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄4 cup shallot, minced
• 1⁄4 cup  chopped garlic scape, if available
• 1⁄4 cup spring onion, chopped
• 6  hard-boiled eggs, peeled & roughly chopped
• 1  chipotle chile in adobo, minced & mashed well
• 1  cup mayonnaise
• 1⁄2 cup plain yogurt
• 1⁄4 cup prepared mustard, grainy is my favorite

Directions

1. Cube potatoes & boil in salted water until tender, about 15 minutes. Drain. Sprinkle with cider vinegar - a little at a time, s & p. Stir & repeat until evenly but lightly distributed. Chill.
2. Stir in chopped vegetables & eggs.
3. Whisk together the chipotle, mayonnaise, yogurt & mustard. Stir into salad. Taste for seasoning and add s&p if necessary.
4. Chill until serving time.