Bacon and Chipotle Potato Salad Recipe
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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
Chipotle Sauce
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.

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