I promised to get this recipe posted last week, and I failed. Last week Matt smoked a brisket for the first time & I tried to make a new version of potato salad. It's inspired from the fantastic potato salad that they serve at Reliant Stadium.
NOTE: I don't measure, so if there is a measurement on here it's a guess of what I put included.
6-8 Red potatoes
2 T mayo
About 1 & 1/2 cup of sour cream
3 cloves garlic
3-5 chipotle peppers in adobo sauce depending on how spicy you want it.
Real bacon pieces (as much or as little as you want)
cheddar cheese ( as much or as little as you want)
Dice & boil potatoes. While potatoes are cooking mince garlic & shallots and add to a medium sized bowl. Rough chop 3 chipotle peppers and add to bowl. Add mayo, sour cream, bacon & cheddar cheese to bowl & mix together. Once potatoes are tender, drain, and put in fridge to cool (about room temp). Once potatoes have cooled add them to the mixture and fully coat potatoes. Add salt to taste, and feel free to add more bacon, cheese or sour cream if needed.
Serves around 12-16 people