Roasted Red Potato Salad with Chipotle Mayo
My husband loves potato salad, but I don’t enjoy peeling and boiling potatoes. Oven-roasting the potatoes makes it easy and gives them the ideal taste and texture.
—Karla Sheeley, Worden, IL
Ingredients
- 2-1/2 pounds red potatoes, cut into 1-1/2-inch cubes
- Olive oil-flavored cooking spray
- 2 teaspoons Creole seasoning
- 1 cup mayonnaise
- 1/4 cup Dijon mustard
- 1 to 2 chipotle peppers in adobo sauce, seeded
- 2 tablespoons white wine vinegar
- 1 tablespoon minced garlic
- 8 hard-cooked eggs, coarsely chopped
- 2/3 cup chopped sweet onion
- 6 bacon strips, cooked and crumbled
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