Yield: about 6 1/2 lbs of potato salad
5 lbs red potatoes (the smaller the better)
1 lb bacon, cooked crisp and roughly chopped
1 bunch green onions, sliced 1/8″
15 oz mayonnaise
1/3 cup plus 1 Tbsp. yellow mustard
3 whole large Chipotle chilies in Adobo sauce
Kosher Salt to taste
Ground Black Pepper to taste
If you have very small potatoes cook them whole. If they are large cut them in half or in quarters. The larger pieces of potato will absorb less water and will give your potato salad a better texture and flavor.
Put the potatoes in a large pot and add one gallon of cold water and 7 tsp. of kosher salt. The water level should be at least one inch above the potatoes. Slowly bring to a gentle simmer.
Simmer the potatoes until there is just the slightest resistance in the center of the potato when they are pierced with a knife.
Once cooked, gently drain them into a colander and spread them onto a sheet tray. Refrigerate until cold.
Chop Chipotle peppers with a knife, then smash the chopped peppers with the side of a knife to make a paste.
Put the cold potatoes in a mixing bowl much larger than you think you need. This will give you plenty of room to mix without smashing anything.
Add the rest of the ingredients and mix thoroughly. It is best to use your hands.
Taste and adjust the seasoning with salt and pepper. SALT IS THE BALANCE FOR ACIDITY. The key to making this salad taste good is to balance the salt with the acidic ingredients in the recipe.
The more you mix the salad the denser the dressing will become as the potato starch mixes with the mayonnaise.
Cool in the refrigerator for at least 2 hours before serving.