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Print this Recipe    German 29

Pikanter Kartoffelsalat (German Potato Salad With A Twist)
Yield: 4-6 servings

2 lbs. new potatoes
2 cups high quality mayonnaise
1 cup low fat yogurt
1 tablespoon Dijon mustard
2 chipotle chiles in adobo sauce
1 tablespoon of the adobo sauce
1 teaspoon cayenne powder
3 hard-boiled eggs
2 small pickles
1 medium onion
Pepper and salt to taste
Sprinkle of sugar
Chopped chives for garnish

Brush potatoes thoroughly under running water. Boil potatoes in
their skins in salted water until tender (about 25 minutes). Slice
hot into a large bowl. Chop hard-boiled eggs, chipotle pods, onion
and pickles. Add to sliced potatoes. For the dressing, blend
mayonnaise, yogurt, mustard, adobo sauce, cayenne powder and sugar
very well. Fold gently into potatoes and add freshly ground pepper
and salt to taste. Let sit for at least one hour, refrigerated, so
flavors blend well. Sprinkle with chives and serve at room temperature.

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