Search Results : 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.