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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
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The smoky flavor of chipotle chiles is all the rage these days, so go ahead and add this flavor to your potato salad. Ingredients:
2 pounds small red potatoes |
salt and pepper |
2 tablespoons red wine vinegar |
2 ribs celery, finely chopped (about 1/2 cup) |
3 scallions, white and light green parts only, finely chopped |
1 tablespoon minced seeded chipotle chiles in adobo sauce |
1/2 cup finely chopped fresh parsley |
3 tablespoons olive oil |
Directions:
1. Place potatoes in a large pot and cover with water. Add 1 Tbsp. salt, bring to a boil and cook until potatoes are tender, about 10 minutes (poke with tip of a knife to check). Drain potatoes. When cool enough to handle, cut each potato into quarters and transfer to a large bowl.
2. Sprinkle warm potatoes with vinegar and let stand 10 minutes. Add celery, scallions, chipotles and parsley; stir to combine. Drizzle with olive oil, season with salt and pepper and mix thoroughly. Serve at room temperature.
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