Foodie Friday: Chipotle Potato Salad

My good friend Perry passed along this chipotle potato salad recipe a little ways back and it's taken me a while to get it all in order. Last week I went to the store to get all the fixins and I forgot... the potatoes! I finally got around to buying a bag and let me tell you, this was not only the best potato salad I had ever made, but in fact the best potato salad I had ever tasted!



You will need:

3/4 cup mayonnaise
1/4 cup cilantro
1/4 cup scallions
1 minced chipotle pepper in adobo seasoning
1 tablespoon lime juice
1 teaspoon sugar
1 teaspoon salt
2 pounds potatoes (red or sweet)



Directions:

1. Wash and chop potatoes (I used red potatoes).

2. Cook potatoes covered in boiling water for 10 minutes or until tender.

3. Drain potatoes and set aside to cool.

4. In a large bowl, combine all ingredients and toss with potatoes.








...and not bad to share with an artichoke.


__________________________________________________

Also, here is an awesome guide on what potatoes work best for specific dishes!

Best for baking: russet potato

Best for potato salads, gratins and scalloped potatoes: yellow finn potato, new potato, red potato, white round potato and purple potato

Best for mashing: russet potato, yukon gold potato, caribe potato and purple potato

Best for soups and chowders: yukon gold potato, yellow finn potato, red potato, white round potato and purple potato

Best for pan-frying: red potato, white round potato, new potato and fingerling potato

Best for French fries: russet potato, purple potato and bintje potato

Best for purees: fingerling potato

Best for roasting: new potato and bintje potato

Best for steaming: new potato and yukon gold potato

Best for potato pancakes: russet potato and yukon gold potato