1787. BACON and CHIPOTLE POTATO SALAD

makes 6 servings


1 1/2 pounds (4 medium) potatoes, peeled and cut into 1-inch cubes
salt
3/4 cup sour cream
1/2 cup mayonnaise
2 tablespoons Tabasco® brand chipotle pepper sauce
1 tablespoon Dijon mustard
1/2 teaspoon finely chopped garlic
3 slices bacon, cooked and crumbled
2 hard-cooked eggs, coarsely chopped

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.

Meanwhile, in a small bowl, combine sour cream, mayonnaise, Tabasco, 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.


bacon recipe courtesy of: Tabasco, McIlhenny Company, Avery Island, Louisiana 70513