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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I adapted my own potato salad a wee bit to the ingredients list for Craze-E 6/09. Enjoy! Ingredients:
2 lbs new potatoes |
3 tablespoons apple cider vinegar |
1 teaspoon salt |
1/2 teaspoon pepper |
1/4 cup shallot, minced |
1/4 cup chopped garlic scape, if available |
1/4 cup spring onion, chopped |
6 hard-boiled eggs, peeled & roughly chopped |
1 chipotle chile in adobo, minced & mashed well |
1 cup mayonnaise |
1/2 cup plain yogurt |
1/4 cup prepared mustard, grainy is my favorite |
Directions:
1. Cube potatoes & boil in salted water until tender, about 15 minutes. Drain. Sprinkle with cider vinegar - a little at a time, s & p. Stir & repeat until evenly but lightly distributed. Chill.
2. Stir in chopped vegetables & eggs.
3. Whisk together the chipotle, mayonnaise, yogurt & mustard. Stir into salad. Taste for seasoning and add s&p if necessary.
4. Chill until serving time.
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