Bacon and Chipotle Potato Salad
Serves 6. Recipe is provided by Tabasco.
11/2 lbs. (4 medium) potatoes, peeled and cut into 1-inch cubes
3/4 cup sour cream
1/2 cup mayonnaise
2 tbls. Tabasco brand Chipotle Pepper Sauce
1 tbls. Dijon mustard
1/2 tbl. finely chopped garlic
3 slices bacon, cooked and crumbled
2 hard-cooked eggs, coarsely chopped
1. Place potatoes in a large saucepan and cover with water; add 2 teaspoons salt and bring to a boil. Reduce heat to medium; cover and cook 12 to 15 minutes or until potatoes are tender. Drain and cool.
2. Meanwhile, in a small bowl, combine sour cream, mayonnaise, chipotle sauce, mustard and garlic; mix well. Place potatoes in a large bowl with bacon and eggs. Add dressing and toss to coat. Season with additional salt, if needed. Cover and refrigerate.