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I love potato salad! And as much as I love it, sometimes you just want something different. I had been thinking about making a spicy version for awhile, and finally got around to it. It was great! Coming up with new and exciting recipes is one of my favorite things to do, and I'm excited to share this one with you!
Spicy Potato Salad
Yield: 2-4 servings
2 large russet potatoes, peeled and sliced into 3/4" slices
1 small red onion, diced
2 cloves of garlic, minced
1/2 cup mayo
1 chipotle chili in adobo sauce
Peel and slice your potatoes in 3/4" slices (see picture below). Place in a pot and cover with water. Bring to boil and cook until almost done (test with a fork).
Meanwhile, over medium low heat, sauté onions in about 2 teaspoons olive oil. Season with salt. Once onions are translucent and ready to begin turing a light brown, add garlic. Cook for 1 minute and remove from heat. Set aside.
Remove slices carefully to a baking sheet lined with paper towel to soak up water. Season with a sprinkling of salt, cayenne and chili powder.
Heat a grill pan over medium heat and add a little olive oil so your potatoes won't stick. Place potatoes seasoned side down, and then season the other side. Cook until brown grill marks appear, then flip.
Finely mince your chipotle pepper. Mix with mayo in a large bowl and then add onions/garlic. Once potatoes are cooked, remove and dice into 1" pieces. Toss with mayo mixture. Add salt if needed.