Chipotle Potato Salad | America's Test Kitchen

Name: Chipotle Potato Salad | America's Test Kitchen
Total time: 80 min
Ingredients: 2 pounds Yukon Gold potatoes, unpeeled, cut into 3/4-inch chunks; Salt and pepper; 1/4 cup finely chopped dill pickles, plus 3 tablespoons brine; 1 tablespoon yellow mustard; 3/4 cup mayonnaise; 1/2 cup finely chopped red onion; 4 scallions, sliced thin; 1 celery rib, minced; 1/4 cup chopped fresh cilantro; 2 tablespoons distilled white vinegar; 1 tablespoon minced canned chipotle chile in adobo sauce plus 1 teaspoon adobo sauce; 1 garlic clove, minced; 1 teaspoon lime juice; 1/2 teaspoon celery seeds

www.americastestkitchen.com

We packed these potato salads with as much flavor as possible by seasoning them in three different stages.

Keywords

Side Dishes
Potatoes

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Ingredients

2 pounds Yukon Gold potatoes, unpeeled, cut into 3/4-inch chunks
Salt and pepper
1/4 cup finely chopped dill pickles, plus 3 tablespoons brine
1 tablespoon yellow mustard
3/4 cup mayonnaise
1/2 cup finely chopped red onion
4 scallions, sliced thin
1 celery rib, minced
1/4 cup chopped fresh cilantro
2 tablespoons distilled white vinegar
1 tablespoon minced canned chipotle chile in adobo sauce plus 1 teaspoon adobo sauce
1 garlic clove, minced
1 teaspoon lime juice
1/2 teaspoon celery seeds