The smoky flavor of chipotle chiles is all the rage these days, so go ahead and add this flavor to your potato salad.
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
How to Make It
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.
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.