Bacon and Chipotle Potato Salad
1 1/2 pounds (4 medium) potatoes, peeled and cut into 1-inch cubes
3/4 cup sour cream
1/2 cup mayonnaise
2 tablespoons TABASCO® brand
1 tablespoon Dijon mustard
1/2 teaspoon finely chopped garlic
3 slices bacon, cooked and crumbled
2 hard-cooked eggs, coarsely chopped
Place potatoes in a large saucepan and cover with water; add 2 teaspoons
salt and bring to a boil. Reduce heat to medium; cover and cook 12 to 15
minutes or until potatoes are tender. Drain and cool.
Meanwhile, in a small bowl, combine sour cream, mayonnaise, TABASCO®
brand Chipotle Sauce, mustard, and garlic; mix well. Place potatoes in a
large bowl with bacon and eggs. Add dressing and toss to coat. Season
with additional salt, if needed. Cover and refrigerate.
Makes 6 servings.