Chipotle Potato Salad

Ingredients

• 0.5 cup celery finely chopped
• 1 tablespoon chipotle chiles in adobo sauce minced seeded
• 0.5 cup parsley fresh finely chopped
• 3 tablespoons olive oil 
• 2 pounds potatoes red
• 2 tablespoons red wine vinegar 
• 6 servings salt and pepper 
• 3  scallions light white green finely chopped

Equipment

• bowl
• knife
• pot

Directions

1. Place potatoes in a large pot and cover with water.
2. Add 1 Tbsp. salt, bring to a boil and cook until potatoes are tender, about 10 minutes (poke with tip of a knife to check).
3. Drain potatoes. When cool enough to handle, cut each potato into quarters and transfer to a large bowl.
4. Sprinkle warm potatoes with vinegar and let stand 10 minutes.
5. Add celery, scallions, chipotles and parsley; stir to combine.
6. Drizzle with olive oil, season with salt and pepper and mix thoroughly.
7. Serve at room temperature.