ROASTED RED POTATO SALAD WITH CHIPOTLE MAYO

Roasted Red Potato Salad with Chipotle Mayo image

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

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 10 servings.

Number Of Ingredients 11

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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

Steps:

Place potatoes in a greased 15x10x1-in. baking pan. Spritz with cooking spray; sprinkle with Creole seasoning. Bake, uncovered, at 425° for 45-50 minutes or until golden brown and tender, stirring occasionally. Cool., Place mayonnaise, mustard, chipotle peppers, vinegar and garlic in a food processor; cover and process until blended. In a large bowl, combine the eggs, onion, potatoes and dressing; toss to coat. Serve immediately, or chill until serving. Just before serving, sprinkle with bacon.

Nutrition Facts : Calories 338 calories, Fat 24g fat (4g saturated fat), Cholesterol 182mg cholesterol, Sodium 551mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.