ATK Chipotle Potato Salad

Sides

Cook Time: 50 minutes Servings: Serves 4 to 6 Source:

Ingredients

Gather Your Ingredients

2 pounds Yukon Gold potatoes, unpeeled, cut into 3/4-inch chunks

Salt and pepper

¼ cup finely chopped dill pickles, plus 3 tablespoons brine

1 tablespoon yellow mustard

¾ cup mayonnaise

½ cup finely chopped red onion

4 scallions, sliced thin

1 celery rib, minced

¼ cup chopped fresh cilantro

2 tablespoons distilled white vinegar

1 tablespoon minced canned chipotle chile in adobo sauce plus 1 teaspoon adobo sauce

1 garlic clove, minced

1 teaspoon lime juice

½ teaspoon celery seeds

Directions

1. Place potatoes and 1 teaspoon salt in large saucepan and cover with cold water by 1 inch. Bring to boil over high heat, reduce heat to medium-low, and simmer until potatoes are tender, 10 to 15 minutes.

2. Drain potatoes thoroughly in colander, then spread out on rimmed baking sheet. Mix 2 tablespoons pickle brine and mustard together in bowl, then drizzle over potatoes, carefully tossing until evenly coated. Refrigerate potato mixture until cooled slightly, about 15 minutes.

3. Combine mayonnaise, onion, scallions, celery, cilantro, vinegar, chipotle and adobo sauce, garlic, lime juice, celery seeds, pickles, remaining 1 tablespoon pickle brine, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Add cooled potato mixture and toss to combine. Cover and refrigerate until well chilled, about 30 minutes. (Salad can be refrigerated for up to 2 days.)

Nutrition

Calories: 1989 calories