Adobo Bacon Potato Salad is perfect with rotisserie chicken or grilled pork chops. Adobo Chipotle Peppers yogurt/sour cream, bacon, potatoes, a few green onions and Parmesan Cheese-perfect decadent deliciousness!
Adobo Bacon Potato Salad – New Red Potatoes
Who doesn’t like potatoes? Well, I suppose some peeps don’t care for them, but I would venture to say most of us love them. Potatoes are such a versatile vegetable and can be prepared in numerous ways, including the endless recipes for Potato Salad. Today, I will give you yet one more recipe for your keeper file. Once you taste the combination of spicy Adobo Chilpolte Peppers cooled with sour cream and yogurt, you will know we have a winner.
Prep for Adobo Bacon Potato Salad
Begin by cooking your bacon. Yep, that’s right. Bacon, a long with the Chipotle Peppers and sour cream mixed with potatoes; hold the phone, cue the mouth-watering.
To cook the bacon, preheat the oven to 400F. Line a sheet tray with foil and a rack, spray the rack with a non-stick cooking spray. Lay the bacon pieces on the rack and pop them in the oven. Bake for 10 minutes, turn the tray and bake for another 10 minutes. If you like your bacon on the chewy/crisp edge, add 3 minutes. If you like your bacon crunchy, add 5 to 8 more minutes, but watch it closely as not to burn. Cool on the rack.
Truth time! I used to boil potatoes way too long when making potato salad. The boiling would proceed until the skin began to crack. Why? I suppose it was easier to set the pot on the stove and walk away, but the potatoes were always overcooked, and my potato salad was on the mushy side. Instead, cover the potatoes with water and bring the pot to a small boil and check for doneness, with a wooden skewer, every 10 or so minutes. Once the skewer pushes into the potatoes with a little effort, take the pot off the stove. Drain the potatoes and spread them out on a sheet tray to cool.
Prep for the Adobe Caesar Dressing
It’s best to prep for this dressing before the skillet is heated on the stove. This dressing is a cooked dressing only taking minutes to complete, but the ingredients should be ready to add before you begin as the dressing comes together quickly. Chop the garlic and the Adobo Chipotle Peppers, zest the lemons, and measure out the sour cream, yogurt, and Parmesan Cheese. Yep, I added Parmesan Cheese to the dressing as well. This salad is so delicious! Just sayin’!
The Adobo Chipotle Peppers should be finely chopped as well as the garlic.
What are Adobo Chipotle Peppers?
Adobo Chipotle Peppers are dried jalapenos that have been smoked and then rehydrated in a tangy tomato sauce. They add a nice spicy note to many dishes. Don’t be fearful of experimenting with this potent flavor, but remember, a little goes a long way. I have never found a recipe that uses the entire can of peppers, so what do you do with the rest of the can? Bon Appetit offers 8 great suggestions on using the rest of the peppers and sauce. Heck, add some Chipotle Peppers in Adobo Sauce to mashed potatoes. Imagine the possibilities.
Hint and Tip: Use a glove in the opposite hand you hold your knife when chopping peppers of any kind.Use the gloved hand to hold the peppers and avoid the spicy oil penetrating into your skin. (Only necessary if you wear contact lenses.)
The salad consists of cooked potatoes, cut in half, chopped cooked bacon and green onions. I think celery would be a nice addition for added crunch.
This dressing is so easy to make:
- Sizzle the garlic for a couple of seconds
- Add the peppers, stir
- Add the sour cream and the yogurt, and salt, stir to combine
- Stir in the cheese, bring to a boil to melt everything together.
Cool the dressing before tossing with the salad.
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Serve at room temperature. Be prepared to share this recipe with your friends and family as they will want to make this for themselves. It’s kind of addicting.
ADOBO BACON POTATO SALAD
Adobo Bacon Potato Salad perfect with rotisserie chicken and grilled pork chops. Adobo chilies yogurt/sour cream, bacon, potatoes-perfect decadent deliciousness.
- 2 lbs. small red potatoes, boiled to al dente', cooled and cut in half
- 6 to 8 slices of applewood smoked bacon, cooked, cooled and chopped
- 6 green onions, white part sliced thin
- 2 ribs celery, fine chop, optional
- 2 tablespoons chopped chives
- green onion tops, cut on the diagonal for garnish
- 2 to 4 Adobo Chipotle Peppers, fine chop, to taste (Chipotle Peppers in Adobo Sauce)
- 4 cloves garlic, fine chop
- 3 tablespoon olive oil
- 1 cup full-fat Greek Yogurt
- 1 cup sour cream
- zest from 2 lemons
- 1 cup fresh Parmesan Cheese, grated
- 1 teaspoon Kosher salt, more to taste
- Place prepared potatoes, cooked bacon, green onions, and celery-optional, in a large mixing bowl.
- Pour the cooled dressing over the salad and toss gently, right before serving. Only use enough dressing to coat the potatoes lightly. More may be added to taste.
- Garnish with onion greens. Serve at room temperature.
- Heat the olive oil in a medium sized skillet. Sizzle the garlic around 5 to 8 seconds, add the peppers and stir to combine.
- Add the sour cream and yogurt, stir to incorporate.
- Stir in the lemon zest, salt, and Parmesan Cheese. Bring to a gentle boil, stirring constantly to melt the cheese. Remove from the heat and cool to room temperature.
- Refrigerate remaining dressing and try on romaine lettuce and avocados.