Chipotle chiles are dried, smoked jalapeños that are sold canned in adobo sauce, a vinegary tomato sauce. They can be found in the Mexican food section of most large grocery marts.
- 2 lbs Red Bliss potatoes (about 6 medium or 18 small), scrubbed
- 1/4 cup red wine vinegar
- 1/2 cup mayonnaise
- 1 medium celery rib, minced (about 1/2 cup)
- 2 tbs minced red onion
- 1 (15-ounce) can black beans, rinsed and drained
- 1 canned chipotle chile in adobo sauce, seeded and minced, with 2 tsp of sauce
- 2 tbs minced fresh cilantro leaves
- 1 tsp grated zest and 1 tbs juice from a lime
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Place the potatoes in a Dutch oven and fill with enough cold water to cover the potatoes by 1 inch. Bring to a simmer over medium-high heat. Reduce the heat to medium and simmer, stirring once or twice to ensure even cooking, until the potatoes are tender (a thin bladed paring knife or metal skewer can be slipped into and out of the center of the potatoes with no resistance), 25 to 30 minutes for medium potatoes or 15 to 20 for small potatoes.
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Drain; cool the potatoes slightly and peel if you like. Cut the potatoes into 3/4-inch cubes (use a serrated knife if they have skins) while still warm, rinsing the knife occasionally in warm water to remove starch.
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Place the warm potato cubes in a large bowl. Add the vinegar, 1/2 teaspoon salt, and 1/4 teaspoon of pepper and toss gently. Cover the bowl with plastic wrap and refrigerate until cooled, about 20 minutes.
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When the potatoes are cooled, toss with the remaining ingredients and season with salt and pepper to taste. Serve immediately or cover and refrigerate for up to 1 day.
I added 3 chiles because the authors of the recipe were sissies, even if they really know potato salad. I know it better!