Ingredients
3 lb. red bliss potatoes
3 eggs
1 chipotle pepper
1 tsp. adobo sauce
1 c. Sliced scallions
1/2 red onion
2 slice bacon
1 carrot
6 tbsp. extra-virgin olive oil
2 tbsp. sherry vinegar
3 tbsp. mayonnaise
3 tbsp. roughly chopped Italian parsley
salt and pepper
Preparation
Step 1Boil the potatoes in plenty of salted water roughly 20 minutes, or until tender.Step 2Meanwhile, softly poach the eggs (See Tips & Techniques) until the whites are firm but the yolks are still fairly runny, about 3 minutes. Remove with a slotted spoon and set aside.Step 3Drain the potatoes and combine while still hot with the eggs, chipotle pepper, adobo sauce, scallions, red onion, bacon, carrot, olive oil, and vinegar. (The eggs will break up on their own as the salad is tossed.)Step 4Cool for 10 to 15 minutes, then stir in the mayonnaise. (The salad can be prepared to this point a couple of hours ahead of serving.)Step 5Right before serving, add the parsley, salt, and pepper, and mix well. Taste and adjust the seasoning. If the salad seems dry, add a bit more oil, mayonnaise, or vinegar, depending on your taste. Serve.
Enhanced with chipotle peppers and green onion, this creamy potato salad delivers a subtle smoky kick.
