Bacon Chipotle Potato Salad
Bruce and I threw a backyard barbecue with family and friends on Saturday afternoon. While playing ladder golf, darts, laughing, joking and most likely making our neighbors seriously annoyed, I spent a bit of time tending to the barbecue. I barbecued my apricot pork ribs while others pitched in with sides of fresh picked white corn, baked beans, watermelon, cherries, green salad, and cornbread. In addition to the apricot pork ribs, I made a batch of my Bacon Chipotle Potato Salad. My Bacon Chipotle Potato Salad is a tasty twist on the classic American potato salad. My Bacon Chipotle Potato Salad has a wonderful smokey bacon flavor and then kicked up in flavor with fiery chipotle peppers in adobo sauce. It’s not your average potato salad. It’s just simply delicious! Enjoy! Tessa
- 5 pounds potatoes (boiled, cooled, peeled and coarsely chopped)
- 8 slices bacon (cooked and crumbled)
- 1 cup chopped celery
- 1/2 cup minced sweet onion
- 6 Tbs apple cider vinegar
- 1 1/2 cup mayonnaise
- 1 Tbs chipotle pepper in adobo (minced)
- 1 Tbs Dijon mustard
- 2 tsp smoked salt or to taste
- 1 tsp black pepper or to taste
- 1/4 tsp smoked paprika
- garnish with fresh snipped chives and pinches of paprika
Add potatoes, bacon, celery and onions to an extra large mixing bowl. Lightly toss. In a medium mixing bowl whisk together the apple cider vinegar, mayonnaise, chipotle pepper, Dijon mustard, smoked salt, black pepper and smoked paprika. If you have any bacon grease leftover from the bacon, add about a tablespoon of it to the potatoes. Trust me… It adds a ton of flavor! Add the mayo mixture to potatoes. Lightly mix. Garnish with fresh snipped chives and pinches of paprika. Makes a big bowl or about 12-15 servings. Enjoy!
Bruce and I have been married for over seven years. I don’t think that he has decided to keep me because of my bubbly personality or my sweet smiling face. Nope, it’s neither of those reasons…. I believe that it is all about the dishes that I make such as my Strawberry Chipotle Beef Ribs. These beef ribs are oven tender and smothered in an amazing homemade Strawberry Chipotle BBQ Sauce. My Strawberry Chipotle BBQ Sauce is a crazy concoction of ingredients such as fresh strawberries, Dr. Pepper (yes, Dr. Pepper), Indonesian soy sauce and fiery chipotle peppers in adobo. I figure that if I continue to make these ribs, Bruce just might keep me around for the rest of his life. Make these ribs and prepare to be kept. Makes about 4 servings. Enjoy! Tessa
- 2 large racks beef ribs (about 7 pounds)
- 1/4 c. Indonesian soy sauce
- 1 tsp salt
- 1 tsp black pepper
- Strawberry Chipotle BBQ Sauce (see recipe below)
Preheat oven to 350 degrees. Wash, trim and cut into individual beef ribs. Toss ribs in a large bowl and drizzle on Indonesian Soy Sauce and rub with salt and pepper. On a foil lined pan (or large cookie sheet) place ribs. Cover with more foil and put in the oven. Bake for about 1 1/2 to 2 hours or until tender. Remove foil and brush with sauce. Turn on the broiler and broil until sauce is slightly caramelized. Turn ribs over and brush with more sauce. Broil again until caramelized. Place on serving platter.
Note: You can easily make these ribs on your outdoor barbecue. Just bake the ribs first so they are tender then you can finish them on the BBQ for a an outdoor smoky flavor!
Strawberry Chipotle BBQ Sauce
- 1 lb. strawberries (cleaned, hulled and quartered)
- 1 can Dr. Pepper
- 1 c. tomato ketchup
- 1/4 c. apple cider vinegar
- 1/4 c. brown sugar
- 3 Tbls. Indonesian Soy Sauce
- 2 Tbls. chopped chipotle peppers in adobo sauce
- 1 tsp. seasoning salt
Grab a medium saucepan and toss all the ingredients in. Cook on low for about 45 minutes stirring occasionally. Remove from heat and cool. Makes about 2 1/2 – 3 cups sauce.