Chipotle Potato Salad


  • 2 pounds small red potatoes
  • Salt and pepper
  • 2 tablespoons red wine vinegar
  • 2 ribs celery, finely chopped (about ½ cup)
  • 3 scallions, white and light green parts only, finely chopped
  • 1 tablespoon minced seeded chipotle chiles in adobo sauce
  • ½ cup finely chopped fresh parsley
  • + 1 more ingredients
    • 3 tablespoons olive oil

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 wa...

View full recipe at SpringPad


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