Ingredients30 m servings 373
- 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(R) 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.
Per Serving: 373 calories; 28.8 23.5 7.1 100 467 Full nutrition
ReviewsRead all reviews 4
made this for a cook out. for some reason it tasted way better warm before we put it in the fridge for a few hours. My wife kept picking at it, I had to tell her to stop! She isn't even a big fa...
I originally had Chipotle potato salad while traveling. After returning home I searched and found this recipe. Made it loved it. Best served warm.