Chipotle Apple Potato Salad

1. 1

   Scrub potatoes clean, but do not remove skins. Dice the potatoes into medium-small pieces. Boil potatoes in a pot of water for 10-15 minutes, or until cooked and fork tender. Drain potatoes and let cool.

2. 2

   Combine cooled potatoes, diced apples, mayonnaise, and sour cream in a large bowl.

3. 3

   Add 3/4 of each of the chives, bacon crumbles, and cheese (reserve the rest of all three for the garnish).

4. 4

   Grind the can of chipotle peppers with 1-2 tablespoons of the adobo sauce in a blender until smooth. Add to the bowl with other ingredients. Mix until combined.

5. 5

   Taste, then add salt and pepper as needed, mixing thoroughly after adding.

6. 6

   Garnish with remaining quarter of the bacon, chives, and cheese.

7. 7

   Serve cold or room temperature. Alternatively, you can warm it in the oven and serve hot.

8. 8

   Swoon over how yummy this is!

* Per serving · 4 servings · Values may vary.

No additional tips available.