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Bacon and Chipotle Potato Salad

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“From www.tabasco.com very good, pretty spicy.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 12 lbs potatoes, peeled and cut into 1-inch cubes
  • salt
  • 1 cup sour cream
  • 12 cup mayonnaise
  • 2 tablespoons tabasco brand chipolte pepper sauce
  • 1 tablespoon Dijon mustard
  • 12 teaspoon finely chopped garlic
  • 3 slices bacon, cooked and crumbled
  • 2 hard-cooked eggs, coarsely chopped

Directions

  1. Place potatoes in a large saucepan and cover with water; add 2 teaspoons salt and bring to a boil.
  2. Reduce heat to medium and cook 12 to 15 minutes or until potatoes are tender. Drain and cool.
  3. Meanwhile in a small bowl, combine sour cream, mayonaise, Tabasco sauce, mustard and garlic; mix well.
  4. Place potaotes in a large bowl with bacon and eggs. Add dressing and toss to coat.
  5. Season to taste with salt.
  6. Cover and refrigerate.

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