CHIPOTLE & BACON POTATO SALAD

This is the best potato salad ever! I tweaked another blogger's recipe because I didn't have red potatoes on hand...and I don't like celery in my potato salad as it draws water, but the results were awesome! I also doubled the original recipe. And...here's a great tip from "MaryAnn" of "Gilligan's Island" on peeling Idaho potatoes. View her YouTube demo:

5 lbs. red potatoes
6 T. white wine vinegar
1/2 c. thick cut bacon, chopped, cooked, drained, and chilled
1-1/2 c. mayonnaise (to desired creamyness)
3 T. Dijon mustard
1 1/2 T. chipotle purée (use canned chipotles with adobo sauce in blender or food processor; purée)

1/2 c. red onion
4 boiled eggs, roughly chopped
1/2 c. chopped dill pickles
2 stalks celery, finely chopped (optional)
2 t. Kosher salt (or more to taste)

Using "MaryAnn's" tip, slightly score all the way around the center of the potato. Gently boil whole, unpeeled potatoes in salted (1 tsp table salt) water 20-40 minutes, depending on size, until a knife or fork easily penetrates the center. Remove and place in bowl of ice water for 5 minutes. Holding each end of potato with cupped hands, simply slide the skin away from the potato. If a few pieces of skin are stubborn, remove with potato peeler; but this method works beautifully and saves alot of time. Slice into 1/4" or 1/2" slices or quarter if preferred. Place in a bowl and drizzle with the white wine vinegar. Chill in the refrigerator at least 2 hours.

Stir remaining ingredients into potatoes including Kosher salt to taste. Taste for salt and spice. Adjust according to taste. Serve or chill and serve!