Chipotle Potato Salad

Ingredients

• 4 large russet potatoes, about 2 ½ pounds, peeled and thinly sliced
• Salt
• 2 chipotles in adobo sauce, chopped, plus 2 tablespoons of sauce
• 3 tablespoons orange marmalade
• 3 tablespoons orange juice
• 3 tablespoons red wine vinegar
• 3 tablespoons extra-virgin olive oil. eyeball it
• + 4 more ingredients
• • 1 small red onion or ½ large, chopped
  • Handful chopped cilantro leaves, 2 tablespoons
  • Couple sprigs fresh oregano, finely chopped (or a couple pinches dried)
  • Salt and pepper

1. Place potatoes in a pot and cover with water. Bring water to a boil and season water liberally with salt and cook the potatoes until just fork tender, 8 to 9 minutes.

View full recipe at SpringPad