carols_stuff | Jun. 5th, 2012

Clark Fork Idaho (from a friend)

Bacon and Chipotle Potato Salad

1 1/2 lbs potatoes, peeled and cut into 1-inch cubes
salt
1 cup sour cream
1/2 cup mayonnaise
2 tablespoons tabasco brand chipolte 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 and cook 12 to 15 minutes or until potatoes are tender. Drain and cool.

Meanwhile in a small bowl, combine sour cream, mayonaise, Tabasco sauce, mustard and garlic; mix well.

Place potaotes in a large bowl with bacon and eggs. Add dressing and toss to coat.
Season to taste with salt.

Cover and refrigerate.