This stuff is addictive...delicious, smokey, hot yet cool, and crisp. It's perfect for any summer BBQ, so I insist that you make this for the 4th of July. Alex's sister is the expert in this recipe, but I begged for it and she generously shared. She did ask that I not tell anyone how easy it is, so I'll give this caveat - it's time consuming! But sooooo worth it.
3/4 cup mayo
2 TBS minced canned chipotles in adobo sauce (or to taste)
2 TBS lemon or lime juice
Chipotle potato salad
6 cups diced red bliss potatoes
1 tsp salt
2 celery stalks
1 bell pepper (red or yellow for color)
Bring a pot of salted water to a boil and cook the potatoes until they are almost tender. It's good to leave them a little "al dente" because they will continue to cook afterwards.
While they are boiling, combine all mayo ingredients and blend with immersion blender.
Finely chop celery and scallions, chop pepper into small pieces Drain potatoes in a colander under cold water when they're done; combine ingredients in a bowl, add salt to taste.