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Chipotle Potato Salad




Source of Recipe


buildabetterburger


List of Ingredients




3 pounds small to medium-sized potatoes – Yukon Gold and red (1 1/2 pounds each)
1/3 cup chicken broth
1/3 cup Tabasco Pepper Sauce
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1/8 cup olive oil
1/8 cup Tabasco Chipotle Pepper Sauce
2 chipotle peppers (from canned product)
2 garlic cloves
1 cup mayonnaise
1 bunch green onions, chopped
1 large red or orange bell pepper, chopped
1 cup chopped celery
4 hardboiled eggs, chopped
2 avocado, cut into 10 wedges each
1 tablespoon lemon juice
Salt and pepper (to season avocado)
1 grilled ear of yellow corn



Recipe



Preparation:
Rinse potatoes and place whole in a large pot, fill with water, and bring to a low boil. Cook for 15 to 20 minutes just until done. (Do not overcook.) Drain and let cool until you can handle without getting burned. Cut potatoes into 1-inch chunks. Mix chicken broth and Tabasco sauce and pour over potatoes in a large mixing bowl. Sprinkle salt and pepper while gently tossing potatoes to coat evenly. Place in refrigerator to chill.

In a food processor, blend the olive oil, Tabasco Chipotle Pepper Sauce, chipotles, and garlic until smooth. Pour into medium-sized mixing bowl, add mayonnaise, and stir well. Mix the green onions, bell pepper, and celery into this and combine with the chilled potatoes. Mix gently, adding the chopped egg at the end.

After the egg is folded in, coat avocado wedges with lemon juice and season with salt and pepper. Place two avocado wedges with the ends touching on the inside edge of the bowl. (It should resemble a petal.) Continue with the rest of the avocado wedges. Cut the corn from the grilled ear and sprinkle in the center. The effect should look like a flower when finished. Refrigerate until ready to serve.

Makes 12 to 16 servings