Angry Potato Salad

Prep Time: 30 minutes

Serves: 4–6

Ingredients

  • 1 ear of corn on the cob, husked
  • 2 lb red bliss potatoes, cut into quarters
  • 6 slices bacon, cooked and chopped
  • 1/4 cup BBQ sauce
  • 1/2 cup mayonnaise
  • 2 Tbsp bourbon
  • 1/2 Tbsp whole grain mustard
  • 2 tsp chopped chipotles in adobo (seeded)
  • 1 tsp adobo sauce
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 Tbsp lime juice
  • 1/2 cup small diced celery
  • 1/2 cup small diced red pepper
  • 1/3 cup chopped scallions

Preparation

Preheat the grill to medium-high heat. Grill the corn on all sides, about 2–3 minutes per side. Remove and let cool.

Once cool, remove the corn from the cob and set aside.

Place the potatoes in a pot and cover with cold water. Bring the water to a boil and cook until potatoes are fork tender, about 15 minutes. Drain and let cool.

In a large bowl, mix together the BBQ sauce, mayonnaise, bourbon, mustard, chipotles, adobo sauce, salt, pepper, and lime juice until combined. Then add the remaining ingredients, cooled potatoes, grilled corn, and bacon. Gently toss everything together until all of the potatoes are coated, and serve.

Cook's Notes

To make it even angrier, add another teaspoon of adobo sauce.

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