Old-fashioned potato salad this is not. What it is is cool, creamy as good as way some-more full of color than the old standby as good as it still goes great alongside burgers, brats as good as corn upon the cob.And its got the flog of spice, which, surprisingly, is just what we wish in the prohibited summer. Its no fluke that the prohibited peppers that grow in prohibited as good as balmy climates have been craved by people who live there. Hot, piquant flavors actually assistance cold the physique as good as have been healthy for lots of reasons:Eating sharp foods helps produce endorphins in the brain; these good mood hormones assistance we feel some-more loose and, well, happy!The feverishness of peppers is caused by the organisation of antioxidant phytochemicals mainly capsaicin, that has powerful inflammation reducers.Capsaicin additionally seems to assistance curb appetite as good as might assistance we feel fuller sooner.Canned chipotle peppers have been simply jalapeno peppers that have been smoked as good as stewed in the savory tomato sauce. So both the peppers as good as the salsa lend deep unami flavor from the cooked tomatoes along with fume as good as confidant heat. Thats why the recipe similar to this that calls for only for 1 tablespoon of chopped chipotle pepper as good as 2 teaspoons of adobo salsa can still pack the large flavor punch. (For ideas upon what to do with leftover chipotles, see this tip.)To cold the sharp feverishness upon the tongue, this recipe includes creamy yogurt as good as nutrient-rich white potatoes as good as honeyed potatoes. Sweet potatoes as good as piquancy have been an especially addictive combo as good as the touch of sugar is added to move out the potatoes benevolence so its some-more of the compare for the confidant chipotle spice.No, its not your grandmothers potato salad, though it will still have friends coming behind for seconds.Smoky Two-Potato SaladMakes 6 to 8 servingsIngredients:1 bruise honeyed potatoes1 bruise red potatoes1 tablespoon apple cider vinegar2 teaspoons honey1/4 crater mayonnaise1/4 crater plain Greek yogurt1 teaspoon chopped chipotle chile from the can of chipotle peppers in adobo sauce2 teaspoons adobo salsa from the can of chipotle peppers in adobo sauce1/2 teaspoon kosher salt1/4 teaspoon freshly ground black pepper1/2 crater chopped green onions, green as good as white parts of onion (about 2 green onions)2 ounces smoked Gouda cheese, cut in 1/4-inch cubesOptional garnishes: Smoked paprika, chopped uninformed cilantroDirections:Cut potatoes into 1-inch cubes. (Do not peel.) Place in the medium pot. Add cold H2O to cover; move to the boil. Lower feverishness to medium as good as cook twelve minutes or until barely fork-tender. Drain potatoes in the colander as good as immediately drizzle vinegar over warm potatoes; cold potatoes.Meanwhile, make the dressing. In the tiny bowl, combine honey, mayonnaise, yogurt, chipotle chile, adobo sauce, salt as good as pepper.To the large portion bowl, add potatoes, green onions as good as cheese. Pour dressing over potatoes as good as toss gently. Sprinkle with optional garnishes as good as serve.Notes: Smoked mozzarella cheese could be substituted for smoked Gouda.Yes, we can eat honeyed potato skins. as good as they have been the tasty source of dietary fiber.Per portion (1/6 of recipe): Calories 245; Fat 10 g (Saturated 3 g); Sodium 381 mg; Carbohydrate 33 g; Fiber 4 g; Sugars 7 g; Protein 6 gSerena Ball, MS, RD, is the registered dietitian nutritionist. She blogs at TeaspoonOfSpice.com sharing tips as good as tricks to assistance readers find in progress shortcuts for creation healthy, homemade meals. Her recipes have been combined with families in mind.