Bacon and Chipotle Potato Salad

17 ratings
Rate This Recipe
Bacon and Chipotle Potato Salad


  • 1 1/2 pounds (4 medium) potatoes, peeled and cut into 1-inch cubes
  • Salt
  • 3/4 cup sour cream
  • 1/2 cup mayonnaise
  • 2 tablespoons TABASCO® brand Chipotle 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; cover and cook 12 to 15 minutes or until potatoes are tender. Drain and cool.

Meanwhile, in a small bowl, combine sour cream, mayonnaise, TABASCO® Chipotle Sauce, mustard, and garlic; mix well. Place potatoes in a large bowl with bacon and eggs. Add dressing and toss to coat. Season with additional salt, if needed. Cover and refrigerate.

Makes 6 servings.

Talk About It!

Post a Comment

Your Comment:




Comment Policy

You agree not to post material that infringes on the ability of others to enjoy We reserve the right to remove any comment.

Privacy Policy

We do not share your email address and will not email you unless you request that we do.
Read More

Type the two words above:

Add Comment
  • Name: Jean
    Date: October 25th, 2013
    We use potatoes, blue plate mayo, crab boil and a scoop of boscollies Italian olive salad - so good
  • Name: Ryan
    Date: October 19th, 2012
    Added red onion like people suggested, and of course extra bacon and chipotlé tabasco to my liking. Very good!
  • Name: Hugo Schreuder
    Date: August 27th, 2012
    Just love this salad. Made it tonight and..... WOW!!!