Reviewed: Aug. 11, 2011

I'm not a big fan of potato salad, but this was actually pretty good. My family and I all had seconds!

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4 users found this review helpful

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Reviewed: Jul. 31, 2011

Wow. This one kinda took words out of my mouth. Time consuming? A little....Worth it? YES. I just made this this afternoon...can't go wrong making a recipe like this on a Sunday afternoon. I also took others advice and cut back on the peppers and sauce. I'm truly blown away. Could almost cry over it. For real. Thanks for the recipe!! :)

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5 users found this review helpful

Reviewer:

vail0022

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: Duluth, Minnesota, USA

Reviewed: Jul. 17, 2011

Best potato salad I have ever had. Followed the suggestion on lessening the chipotles/sauce; Definitely still plenty of heat. Had to sub 1 cup of the mayo for nonfat plain yogurt and a little olive oil. Turned out great.

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6 users found this review helpful

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mervinmfg

Reviewed: Jul. 3, 2011

Phenomenal salad. Couldn't stop eating it. I'm serious.

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4 users found this review helpful

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tracy

Reviewed: Mar. 15, 2011

This is SUPER GOOD! I did have to make some adjustments based on what I had, as this was a last minute decision... I had no fresh red or green peppers, but I did have jarred roasted red peppers, so I used those. Used sweet onion in place of red (had none on hand). I did reduce the amount of chipotles and adobo sauce, as per the submitters review, because my little guy was eating this too, whhich ended up being the perfect amount of heat for us, and I had to use dried dill because I had no fresh. This had a wonderfully different flavor from any other potato salads that I've had. I am a lover of chipotle, so I knew this was gonna be a hit, and it was...my little guy had 2 helpings! Thanks for this delicious new way to make potato salad. I will be making it often! Thanks for sharing. :)

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8 users found this review helpful

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Christina

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Jan. 24, 2011

HUGE hit! Super spicy-I needed a chaser:) Unintentionally, I left out the dill completely. I'd probably do it again-it was perfect without! I made my own horseradish mustard w/dijon mustard & horseradish sauce.

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11 users found this review helpful

Reviewer:

lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

Reviewed: Sep. 26, 2010

Unbelievable salad! the family loved it.

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10 users found this review helpful

Reviewer:

Jeannine

Cooking Level: Expert

Living In: Washington, D.C., USA

Reviewed: Sep. 6, 2010

I'm the person who submitted this recipe, and I've done a lot of tweaking to it. The past several times I've made this, I've cut way back on the chipotle peppers in adobo sauce. I like it really spicy, but the 4 peppers and 1/4 cup of adobo sauce is quite spicy for most people. I usually tone it down to 1 pepper and about a tablespoon or two of the sauce and it still has a nice bite to it.

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38 users found this review helpful