This Saturday we spent a solid eight hours on our patio only moving to take the dog on a walk up in the hills. It was 80 degrees. It was glorious. We sat, played the mandolin, talked, got up to take the dog swimming in the ditch, came back to dinner and a glass of our favorite beverages, and played games. We talked into the darkness, until the solar lanterns came on and were even at one point joined by some friends on the patio and enjoyed their company. It was a perfect day. It was a summer day. The kind of day where you revel in the sheer joy of sitting outside enjoying good company, in this case my favorite company, my husband.
The nook where we spent the day
It was also the kind of day that makes you start to crave certain kinds of food. Watermelon, BBQ on the grill, and potato salad. I love potato salad. Not the kind doused in mayo but the more tangy potato salad. Potato salad may seem like a dime a dozen but a good potato salad is second to none. This Chipotle Potato Salad has spice, creaminess, and tang from the addition of mustard and apple cider vinegar. It's the kind of salad that accompanies smoky barbeque perfectly. It's the kind of salad that demands, "let it be summer." And you acquiesce, because you want nothing more than to spend eight hours on your porch and eat potato salad.
Chipotle Potato Salad
Serves 4 as a side
2 1/2 lbs red or yukon gold potatoes
1/3 cup sour cream
1/3 cup mayonnaise
1 tbs adobe sauce (chipotles in adobe are sold in cans in the Mexican aisle of the grocery store)
1 chipotle pepper chopped
1 tbs dijon mustard
1 tbs apple cider vinegar
2 tbs sweet relish
1/2 a red onion, diced
Salt and pepper to taste
Boil potatoes in a large pot for 30 minutes or until fork tender. Allow to cool and chop into eighths.
Whisk together sour cream, mayo, adobe sauce, chipotles, relish, mustard, and vinegar. In a large bowl, pour the chipotle dressing and red onion over the potatoes and mix. Add salt and pepper to taste.