- 1 1/2 pounds potatoes, peeled and cut into 1-inch cubes
- Salt to taste
- 3/4 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons TABASCO® brand Chipotle Pepper 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(R) 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.
04/09/2018
recipepes.com
Bacon and Chipotle Potato Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
