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Sides and Salads
Salsa Lisa's Chipotle Potato Salad
1 1/2 cup Salsa Lisa Roasted Chipotle Salsa (to taste)
3/4 cup mayonnaise
1/2 cup sour cream
2 lbs. baby red potatoes
1/2 lb. bacon, cut into 1" strips and fried until crispy
3 eggs, hard boiled and chopped (optional)
1/2 cup green onion, chopped
1/4 cup cilantro, chopped and packed firm
In a small bowl, combine the salsa, mayonnaise and sour cream; set aside. Scrub the potatoes and remove any dark spots leaving the majority of skin on. Cut into 1-inch cubes. Place potatoes in a saucepan filled with water and bring to a boil. Reduce heat and simmer until potatoes are just tender but still firm, about 15 minutes (do not overcook). Drain water off potatoes and place in a large mixing bowl to cool. Add the fried bacon (reserving 1/8 cup for garnish), egg, green onion, and cilantro (reserving 1/8 cup for garnish) to the cooked potatoes. Gently toss to mix. Pour the Salsa Lisa mixture over the potatoes and gently mix until well incorporated. Garnish with the remaining bacon and cilantro.
Serves six.