- 2 pounds Yukon Gold potatoes, unpeeled, cut into ¾-inch chunks
- Salt and pepper
- ¼ cup finely chopped dill pickles, plus 3 tablespoons brine
- 1 tablespoon yellow mustard
- ¾ cup mayonnaise
- ½ cup finely chopped red onion
- 1 celery rib, minced
- 2 tablespoons distilled white vinegar
- ½ teaspoon celery seeds
- 4 thinly sliced scallions
- ¼ cup chopped fresh cilantro
- 1 tablespoon minced canned chipotle chile in adobo sauce plus an additional teaspoon of adobo sauce
- 1 minced garlic clove
- 1 teaspoon lime juice
- Take the potatoes and 1 teaspoon of salt and it to a large saucepan, covering the potatoes by at least an inch with cold water. Turn the heat up to high and once the water’s boiling, turn the heat down to medium-low and let the potatoes simmer for 10 to 15 minutes or until they’re tender.
- Drain the potatoes in a colander, making sure to remove as much water as possible. Take a small bowl out and mix together the mustard and 2 tablespoons of pickle brine. Spread the potatoes out on a rimmed baking sheet. Drizzle the mustard mixture over the potatoes, carefully tossing the potatoes until they’re completely coated in the mixture. Place the potato mixture in the fridge for 15 minutes or until they’ve cooled down a little.
- Add the following ingredients to a large mixing bowl, stirring to combine: mayonnaise, onion, celery, vinegar, celery seeds, pickles, remaining pickle brine, ½ teaspoon salt, ¼ teaspoon pepper, scallions, chopped cilantro, minced chipotle chile in adobo sauce, adobo sauce, minced garlic and lime juice. Add the potato mixture to the bowl, tossing to ensure the potatoes get completely coated in the sauce. Cover the bowl and refrigerate for 30 minutes or until the potato salad is thoroughly chilled.
This is a spicy potato salad ! You can definitely taste the chipotle and adobo sauce. While you do taste the chipotle and adobo sauce first, there’s a lot of other flavors in this and each bite can introduce you to one of those other flavors in this dish. It’s also really nice to have a crunch from some of the other ingredients to contrast against the tender potatoes.
We got this recipe from Cook’s Illustrated.
We weren’t paid in any form to promote Cook’s Illustrated.
Take care everybody !