Mexican American Potato Salad

I just made the first good potato salad of my life.  I decided to adapt a recipe from Cooks Illustrated because, well, they’re always right.  I’m not going to take a picture because potato salad just isn’t pretty.  The original recipe is called American Potato Salad.  Here’s my version…

2 pounds (3-4 medium) russet potatoes, peeled and cut into 3/4 inch cubes
1 Tablespoon salt
2 Tablespoons distilled white vinegar
1 medium celery rib, finely chopped (about 1/2 cup)
2 Tablespoons minced red onion
3 Tablespoons jalepeno dill pickles, finely chopped
1/2 cup mayonnaise
3/4 teaspoon powdered mustard
3/4 teaspoon celery seed
3 teaspooons pureed chipotle in adobo (you can buy this by the can at Whole Foods)
2 Tablespoons minced fresh cilantro
1/4 teaspoon freshly ground pepper

Bring potatoes to a boil, lower heat and simmer with 1 Tablespoon salt until potatoes are tender but not mushy.  I ended up simmering them for about 13 minutes.

Drain potatoes and transfer to a large bowl.  Sprinkle with the vinegar and toss gently with a big rubber spatula.  Let potatoes stand until they are warm, not hot.  About 15-20 minutes.

Meanwhile, combine the rest of the ingredients in a bowl.  Once the potatoes are cooled off add the dressing, taking care not to mush up the potatoes too much unless, of course, you prefer it that way.

Put in the fridge to chill.