Chipotle Potato Salad

Ingredients

• 2 pounds small red potatoes
• Salt and pepper
• 2 tablespoons red wine vinegar
• 2 ribs celery, finely chopped (about 1/2 cup)
• 3 scallions, white and light green parts only, finely chopped
• 1 tablespoon minced seeded chipotle chiles in adobo sauce
• 1/2 cup finely chopped fresh parsley
• 3 tablespoons olive oil

Preparation

1. 1. Place potatoes in a large pot and cover with water. Add 1 Tbsp. salt, bring to a boil and cook until potatoes are tender, about 10 minutes (poke with tip of a knife to check). Drain potatoes. When cool enough to handle, cut each potato into quarters and transfer to a large bowl.
2. 2. Sprinkle warm potatoes with vinegar and let stand 10 minutes. Add celery, scallions, chipotles and parsley; stir to combine. Drizzle with olive oil, season with salt and pepper and mix thoroughly. Serve at room temperature.