Summer BBQ Potato Salad With Chipotle Dressing

• 5 lbs new potatoes
• 12 cup green onion
• 1 cup frozen green pea
• 3 eggs
• 7 slices bacon
• 12 cup cilantro
• 1 tablespoon vinegar
• 2 chipotle chiles in adobo
• 1 cup ranch dressing
• 12 cup black olive tapenade
• 12 cup diced canned tomato
• 12 teaspoon cumin
• 12 teaspoon sugar
• 12 teaspoon garlic powder
• 1 dash pepper

1. Scrub new potatoes in sink.
2. In a large pot, place new potatoes and cover with water.
3. Add a pinch of salt and bring to a boil.
4. (You dont have to peel new potatoes unless you want to.
5. Their skin has a lot of nutrients.
6. ).
7. Boil for about 15-18 minutes until a fork can be inserted into the potatoes, but the potatoes are not mushy.
8. Remove from heat.
9. Drain water and add cool water to pan.
10. Let potatoes cool completely before handling.
11. In a smaller pot, add 3 eggs with water to cover.
12. Add pinch of salt and 1 T vinegar.
13. Bring to a boil.
14. Boil eggs about 12 minutes.
15. Drain water and cover eggs with cold water.
16. Let rest until cooled.
17. Meanwhile, fry the bacon until crisp.
18. Remove peas from freezer and microwave on high in a microwave-safe dish with 1 T water.
19. It should take less than 3 minutes to thaw them.
20. Dice potatoes and place them to a large mixing bowl.
21. Peel and rinse eggs off.
22. Dice and add to the bowl.
23. Chop cilantro and green onions and add to the bowl.
24. Add green peas.
25. Chop bacon and add it.
26. For the dressing:
27. Dice chipotles, dice canned tomatoes.
28. In a small mixing bowl add all remaining dressing ingredients and mix.
29. Pour over the potato salad and mix until combined.
30. Cover with plastic wrap and place in the refrigerator for at least 3 hours (better if left overnight).
31. Enjoy!

potatoes, green onion, frozen green pea, eggs, bacon, cilantro, vinegar, chiles, ranch dressing, black olive tapenade, tomato, cumin, sugar, garlic, pepper

Taken from www.food.com/recipe/summer-bbq-potato-salad-with-chipotle-dressing-378832 (may not work)