Chipotle Aioli Butter Babies™ Potato Salad

Ingredients

1-1/2 pounds Butter Babies™ potatoes, halved lengthwise
2-1/2 to 3 teaspoons kosher salt
3/4 cup (5.3 ounces single serving container) plain Greek yogurt
2 tablespoons lemon juice (about 1 lemon; Meyer, if available)
2 tablespoons mayonnaise
1 teaspoon smoked paprika
Pinch pepper
1/2 chipotle chile*, seeds removed and chopped (from 7-ounce can of chipotle chiles in adobo sauce)
1 teaspoon adobo sauce* (from can with chiles)
3 garlic cloves, minced
1/2 red bell pepper, chopped
1/2 medium red onion, chopped

Steps

Place Butter Babies™ potatoes and 2 teaspoons salt in sauce pan and cover with water. Bring to a boil, then reduce heat to simmer for 15-20 minutes until just tender. Drain potatoes and cool.

In medium bowl, whisk together Greek yogurt, lemon juice, mayonnaise, smoked paprika, remaining kosher salt, pepper, chopped chile, adobo sauce, and minced garlic until combined. Add bell pepper and onion, then mix until combined. When potatoes are cooled, add to bowl and gently toss with yogurt mixture until combined. Serve at room temperature, or cover and chill until ready to serve. Will keep for about 3 days refrigerated.

Note: Adjust amount of chipotle to your desired heat level. If sauce becomes too spicy, add more mayonnaise to mellow out heat.

* Chipotle chiles in adobo sauce are dried, smoked jalapenos preserved in tomato- and vinegar-based sauce. Chile seeds are spicy, so remove for milder heat. Leftover chipotle chiles can be frozen in bundles wrapped in plastic wrap.

Analyzed to serve 6. Assumed half of salt added to boiling water is absorbed. Calories 150, Total Fat 4g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 5mg, Sodium 380mg, Total Carbohydrate 23g, Dietary Fiber 3g, Sugars 3g, Protein 5g, Vitamin A 10%, Vitamin C 40%, Potassium 549mg.