Ingredients
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2 lbs new potatoes
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3 tablespoons apple cider vinegar
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1 teaspoon salt
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1/2 teaspoon pepper
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6 hard-boiled eggs, peeled & roughly chopped
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1 chipotle chile in adobo, minced & mashed well
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1 cup mayonnaise
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1/2 cup plain yogurt
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1/4 cup prepared mustard, grainy is my favorite
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1/4 cup chopped garlic scape, if available
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1/4 cup shallot, minced
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1/4 cup spring onion, chopped
Instructions
- Cube potatoes & boil in salted water until tender, about 15 minutes. Drain. Sprinkle with cider vinegar - a little at a time, s & p. Stir & repeat until evenly but lightly distributed. Chill.
- Stir in chopped vegetables & eggs.
- Whisk together the chipotle, mayonnaise, yogurt & mustard. Stir into salad. Taste for seasoning and add s&p if necessary.
- Chill until serving time.