Holy Chipotle Potato Salad

• 5 medium potatoes, peeled & diced into 1/2 cubes
• 1 small onion, chopped
• 1 (15 ounce) can sweet corn, drained
• 34 cup mayonnaise (e.g. Miracle Whip) or 34 cup salad dressing (e.g. Miracle Whip)
• 2 tablespoons tabasco brand smoked chipotle hot sauce
• 1 tablespoon bacon bits
• 12 teaspoon caraway seed (optional)
• 1 teaspoon celery seed
• 2 tablespoons dried chives or 2 tablespoons fresh chives
• 1 12 teaspoons salt
• 14 teaspoon black pepper
• 14 teaspoon liquid smoke

1. Boil diced potatoes until just done do not overcook.
2. Drain, and soak in cold water (to stop cooking process), drain again once cooled.
3. Whisk Tabasco sauce into mayonnaise until well blended.
4. More or less Chipotle can be added to taste.
5. Take care however; mixture will get hotter as flavors mature.
6. Combine potatoes, sweet corn, and onions into a mixing bowl gently fold mayonnaise mixture in taking care not to mash potatoes.
7. Add remaining ingredients and fold until well mixed.
8. Refrigerate at least 1 hour before serving longer is better.
9. Recipe variations: Deep fry or oven fry potatoes instead of boiling.
10. Add 3/4 cup of diced sweet or dill pickles.

potatoes, onion, sweet corn, mayonnaise, hot sauce, bacon bits, caraway, celery, chives, salt, black pepper, liquid smoke

Taken from www.food.com/recipe/holy-chipotle-potato-salad-177008 (may not work)