Bacon and Chipotle Potato Salad
"From www.tabasco.com very good, pretty spicy."
photo by claytonsiu
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 1⁄2 lbs potatoes, peeled and cut into 1-inch cubes
- salt
- 1 cup sour cream
- 1⁄2 cup mayonnaise
- 2 tablespoons tabasco brand chipolte pepper sauce
- 1 tablespoon Dijon mustard
- 1⁄2 teaspoon finely chopped garlic
- 3 slices bacon, cooked and crumbled
- 2 hard-cooked eggs, coarsely chopped
directions
- Place potatoes in a large saucepan and cover with water; add 2 teaspoons salt and bring to a boil.
- Reduce heat to medium and cook 12 to 15 minutes or until potatoes are tender. Drain and cool.
- Meanwhile in a small bowl, combine sour cream, mayonaise, Tabasco sauce, mustard and garlic; mix well.
- Place potaotes in a large bowl with bacon and eggs. Add dressing and toss to coat.
- Season to taste with salt.
- Cover and refrigerate.
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Reviews
-
I made this according to the recipe but I ended up adding more chipotle and another egg. It's a keeper!! I definitely enjoyed it. Can't wait for the weather to get nice to make this for friends! -
I really liked this potato salad. No changes except I doubled the recipe and everyone who tried it liked it a lot. -
Delightful! I will definetly be making this again. I added a little more chipolte and used un-peeled red skinned potatoes and probably closer to 21/2 lbs instead of the 11/2 lbs. -
This is an amazing dish - and a wonderful change of pace from the usual potato salad I make. Everyone loved it at our 4th of July BBQ. I'll definitley be making this again. Thanks!
-
Very good salad and sometimes instead of tabasco sause i use the new spicy and hot mayo.
RECIPE SUBMITTED BY
True Texas
Alvarado, Texas
