Chipotle Apple Potato Salad

Scrub potatoes clean, but do not remove skins. Dice the potatoes into medium-small pieces. Boil potatoes in a pot of water for 10-15 minutes, or until cooked and fork tender. Drain potatoes and let cool.

Combine cooled potatoes, diced apples, mayonnaise, and sour cream in a large bowl.

Add 3/4 of each of the chives, bacon crumbles, and cheese (reserve the rest of all three for the garnish).

Grind the can of chipotle peppers with 1-2 tablespoons of the adobo sauce in a blender until smooth. Add to the bowl with other ingredients. Mix until combined.

Taste, then add salt and pepper as needed, mixing thoroughly after adding.

Garnish with remaining quarter of the bacon, chives, and cheese.

Serve cold or room temperature. Alternatively, you can warm it in the oven and serve hot.

Swoon over how yummy this is!