Chipotle Potato Salad

Happy Fourth of July to our American readers! We’re spending the holiday in the north woods of Wisconsin with family, and Otto has made his inaugural journey into the lake behind Grandma and Grandpa’s house. He even got himself out to the floating raft (with the help of a floatation device and mom and dad), setting the record for youngest grandchild to do so.

We’re mightily looking forward to the food and festivities that go along with summer holiday cookouts. Potato salad has always been a mainstay at family gatherings, and we wanted to add some variety to the salad that provided some kick and keeps the great flavor. We know you’ll enjoy it. There’s still time to get out to the store for this afternoon’s BBQs—you can do it!

Ingredients
1 lb peewee gold potatoes
1/2 C homemade mayonnaise
1 tsp Frank’s red hot
1/4 tsp chipotle chili powder (1/2 tsp for the spice lovers)
Greens of two scallions, chopped
1 stalk of celery, chopped
Handful of chopped cilantro

Method

Bring 4 quarts of water to boil and boil potatoes, uncovered, for 10 minutes.

While the the potatoes cook, make your mayonnaise and mix in the Frank’s, chipotle chili powder, scallions, and celery.

Drain potatoes through a colander and rinse with cool water.

Mix all ingredients together, and serve with freshly chopped cilantro as garnish.

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