This recipe has a bit of a kick, so if you like spicy, you are in heaven. If you're not into the spice so much, adjust the chipotle puree and cayenne to so that it has just a hit of warmth (I'd suggest starting with 1 tablespoon and go from there). But if you can stand the heat, make it full-strength. Have a glass of milk nearby though. The chipotle puree keeps well in the fridge and makes a great condiment to add to lots of things, like sandwiches or anything that calls for a bit of heat.
This goes so perfectly with summertime grilling and picnics. It stays nice and creamy, so it can stand up to being out in the heat. I prefer serving it warm or room temp, as I think it loses a bit of its flavor when it's cold.
I got this recipe from Foodnetwork.com.
Southwestern Potato Salad
1 1/2 cups mayonnaise
1/4 cup Dijon mustard
2 tablespoons fresh lime juice
2 tablespoons chipotle pepper puree (recipe below)
1 large ripe tomato, seeded and diced
1/4 cup chopped cilantro leaves
3 scallions, chopped, white and green parts
1 medium red onion, thinly sliced
1/2 teaspoon cayenne
4 cloves garlic, finely chopped
Salt and freshly ground black pepper
16 new potatoes, about 3 to 4 pounds, cooked, drained and sliced 1/2-inch thick
Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.Chipotle Puree
1 can chipotle in adobo sauce
Puree in blender or food processor with a bit of olive oil until smooth. Can be stored in an airtight container for several weeks.