Alan’s Potato Salad

This potato salad never disappoints, it is a little different than your typical mayo based potato salad, but that’s where the magic lies.


  • Red potatoes 5 lbs
  • Bacon 12 oz. Pkg., cooked crisp and chopped
  • Green onions, 1 bunch, sliced 1/8″
  • Mayonnaise, half of a 30 oz jar
  • Yellow mustard, about 1/3 cup
  • Chipotle peppers in adobo sauce, about 2 whole large chilies (more if you like it spicier)
  • Kosher salt, to taste
  • Ground black pepper, to taste



  • Simmer potatoes in salted water until tender. Drain and spread onto a sheet tray and refrigerate until cold. If potatoes are small cook them whole. If they are large chop them into about 1 inch chunks.
  • Chop chipotle peppers with a knife and then smash the chopped peppers with the side of a knife to make a paste.
  • Put potatoes in a large bowl. Add the rest of the ingredients and mix thoroughly. Taste and season with salt and pepper.
  • The more you mix the salad the denser the dressing will become as the starch will mix with the mayonnaise and create a thick dressing.
  • Cool for at least 2 hours prior to serving

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