Chef notes

Crispy bacon adds a smoky and salty crunch to summery potato salad. Chipotle peppers and Dijon mustard up the flavor ante even more with a little spice and bracing bite.

Ingredients

Potatoes

2 bags microwaveable baby potatoes (white, red bliss, tricolor)
4 strips bacon, crisped and chopped

2 scallions, white and green parts finely chopped

Dressing

1 teaspoon sugar
1 cup mayonnaise
2 chipotle peppers in adobo sauce, chopped

1/4 cup grainy Dijon mustard
2 teaspoons apple cider vinegar
kosher salt and freshly ground black pepper

Preparation

For the potatoes:

Microwave the potatoes for 2 minutes less than instructions require. Allow to cool, cut into bite-sized pieces and add to a large bowl with the bacon and scallions.

For the dressing:

In a small bowl whisk together the sugar, mayonnaise, chipotle peppers, mustard and apple cider vinegar. Taste and season with salt and pepper.

To assemble:

Pour dressing over the salad base in the large bowl and toss. Refrigerate until ready to serve.