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Chipotle Potato Salad

Serves 4


4 russet potatoes, peeled and thinly sliced
2 chipotle peppers in adobo sauce, chopped up, 2 tablespoons saucereserved
3 tablespoons orange marmalade
3 tablespoons orange juice
3 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
1 red onion, chopped
2 tablespoons chopped cilantro leaves
2 sprigs fresh oregano, finely chopped
Salt, to taste
Ground black pepper, to taste


  1. Place potatoes in a pot and cover with water. Bring water to a boil and season liberally with salt. Cook the potatoes for about 9 minutes, until tender. Drain the potatoes and set aside.
  2. Combine chipotles, sauce, marmalade, juice, vinegar in a bowl then whisk in the extra-virgin olive oil.
  3. Toss potatoes with dressing while still warm. Toss with chopped onions cilantro and oregano. Season with salt and pepper to taste and enjoy!
Holiday: Labor Day
Season: Spring