Chipotle Potato Salad

On hot summer nights, we like to sit on the porch and enjoy a little potato salad as we watch the sun go down. Sprinkled with our Chipotle Saltburst, this salad has a sweet, hot kick to it. Try it with a frozen margarita rimmed with Orange Saltburst.

1 1/2 pounds white-skinned potatoes, peeled, cut into 3/4-inch pieces
2 hard-boiled eggs, peeled and cut into 1/2-inch pieces
1 cup diced celery
3/4 cup coarsely chopped red onion
3/4 cup mayonnaise
1/2 cup sweet pickle, sliced
3 tbsp sweet pickle juice
4-5 pinches of Chipotle Saltburst
Black pepper to taste

1. Steam the potatoes until tender (about ten minutes).
2. Let the potatoes cool.
3. In a large bowl, gently mix together the potatoes, eggs, celery, onions, mayonnaise, pickles and pickle juice.
4. Sprinkle the Chipotle Saltburst and pepper on top of the salad.
5. Stir the spices into the salad and eat!