Ingredients:
5 medium potatoes, peeled & diced into 1/2 cubes
1 small onions, chopped
1 (15 ounce) cans sweet corn, drained
3/4 cup mayonnaise (e.g. Miracle Whip) or 3/4 cup salad dressing ( e.g. Miracle Whip)
2 tablespoons tabasco brand smoked chipotle hot sauce
1 tablespoon bacon bits
1/2 teaspoon caraway seeds (optional)
1 teaspoon celery seeds
2 tablespoons dried chives or 2 tablespoons fresh chives
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon liquid smoke
Directions:
Boil diced potatoes until just done – do not overcook. Drain, and soak in cold water (to stop cooking process), drain again once cooled.
Whisk Tabasco(R) sauce into mayonnaise until well blended. More or less Chipotle can be added to taste. Take care however; mixture will get hotter as flavors mature.
Combine potatoes, sweet corn, and onions into a mixing bowl – gently fold mayonnaise mixture in taking care not to mash potatoes. Add remaining ingredients and fold until well mixed.
Refrigerate at least 1 hour before serving – longer is better.
Recipe variations: Deep fry or oven fry potatoes instead of boiling. Add 3/4 cup of diced sweet or dill pickles.
Servings: 8-10
Time preparation: 20 min.
Time total: 40 min.