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1
Scrub new potatoes in sink.
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2
In a large pot, place new potatoes and cover with water.
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3
Add a pinch of salt and bring to a boil.
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4
(You dont have to peel new potatoes unless you want to.
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5
Their skin has a lot of nutrients.
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6
).
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7
Boil for about 15-18 minutes until a fork can be inserted into the potatoes, but the potatoes are not mushy.
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8
Remove from heat.
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9
Drain water and add cool water to pan.
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10
Let potatoes cool completely before handling.
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11
In a smaller pot, add 3 eggs with water to cover.
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12
Add pinch of salt and 1 T vinegar.
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13
Bring to a boil.
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14
Boil eggs about 12 minutes.
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15
Drain water and cover eggs with cold water.
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16
Let rest until cooled.
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17
Meanwhile, fry the bacon until crisp.
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18
Remove peas from freezer and microwave on high in a microwave-safe dish with 1 T water.
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19
It should take less than 3 minutes to thaw them.
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20
Dice potatoes and place them to a large mixing bowl.
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21
Peel and rinse eggs off.
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22
Dice and add to the bowl.
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23
Chop cilantro and green onions and add to the bowl.
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24
Add green peas.
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25
Chop bacon and add it.
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26
For the dressing:
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27
Dice chipotles, dice canned tomatoes.
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28
In a small mixing bowl add all remaining dressing ingredients and mix.
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29
Pour over the potato salad and mix until combined.
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30
Cover with plastic wrap and place in the refrigerator for at least 3 hours (better if left overnight).
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31
Enjoy!
