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We have a fabulous BBQ restaurant in our hometown called The Rib House. The smoked meats at this establishment -- which include pork, brisket, chicken, turkey breast, ham and sausage -- are fabulous, but what sets it apart from many well-known smoke houses is its side dishes. We've tried them all and there isn't one that we don't love. Red skinned mashed potatoes, coleslaw, bean salad, fruit salad, cheesy corn bake -- all are delicious. The Mac and Cheese Wedges are a favorite of my kids, but one of my favorites is the Spicy Chipotle Potato Salad. I've loved the smoky chipotle flavor of this salad since the first time I tasted it.
Now for the good news...
Here's fair warning.
This potato salad is not for the faint at heart.
It has a swift kick, but the spicy hotness doesn't linger...
and it is sooooo good!
Here's our version...
- 7 small potatoes, peeled and cut in half
- 1 cup plain Greek yogurt
- 1/2 + cup mayonnaise
- 2 peppers diced from a 7 oz. can of "Chipotle Peppers in Adobo Sauce"
- 1 Tbsp. adobo sauce from the same 7 oz. can of "Chipotle Peppers in Adobo Sauce"
- 1 Tbsp. lime juice
- 1/2 Tbsp. honey mustard
- 1/2 tsp. salt
- 1/4 tsp. ground pepper
- 1/2 cup red onion, sliced thin
- 4 sliced of bacon, cooked and slice thin
- 1/4 cup cilantro leaves,
1.) Add potatoes to a pot of cold water. Over medium heat bring to a boil and
cook the potatoes until tender. Drain the potatoes and place in a
bowl until cooled. When cool dice into bite size pieces.
2.) In a medium bowl mix greek yogurt, mayonnaise, diced chipotle peppers, adobo sauce, lime juice, honey mustard, salt and pepper. Mix until thoroughly combined.
3.) In bowl with potatoes add onion and bacon. Carefully fold in yogurt mixture until combined. Stir in cilantro leaves. Refrigerate until ready to serve.