Roasted Red Potato Salad With Chipotle Mayo

• 2-1/2 pounds red potatoes, cut into 1-1/2-inch cubes
• Olive oil-flavored cooking spray
• 2 teaspoons Creole seasoning
• 1 cup mayonnaise
• 1/4 cup Dijon mustard
• 1 to 2 chipotle peppers in adobo sauce, seeded
• 2 tablespoons white wine vinegar
• 1 tablespoon minced garlic
• 8 hard-cooked eggs, coarsely chopped
• 2/3 cup chopped sweet onion
• 6 bacon strips, cooked and crumbled

1. Place potatoes in a greased 15x10x1-in. baking pan. Spritz with cooking spray; sprinkle with Creole seasoning. Bake, uncovered, at 425u0b0 for 45-50 minutes or until golden brown and tender, stirring occasionally. Cool.
2. Place mayonnaise, mustard, chipotle peppers, vinegar and garlic in a food processor; cover and process until blended. In a large bowl, combine the eggs, onion, potatoes and dressing; toss to coat. Serve immediately, or chill until serving. Just before serving, sprinkle with bacon.

red potatoes, olive oil, creole seasoning, mayonnaise, dijon mustard, peppers, white wine vinegar, garlic, eggs, sweet onion, bacon

Taken from www.tasteofhome.com/recipes/roasted-red-potato-salad-with-chipotle-mayo/ (may not work)