Yield: 10 servings
Preheat oven to 350 degrees F
Wrap each potato in plastic film wrap and then in foil.
Bake for 2 hours. Allow cooked potatoes to cool, but do not unwrap. Once cooled, remove the foil and leave the film wrap on the potatoes. Place the potatoes in the refrigerator overnight.
The next day, remove film wrap and chop the potatoes into 1- inch cubes.
Toss in Chipotle Vinaigrette dressing and garnish with chopped chives.
In the container of a food processor or blender, add apple cider vinegar, Dijon, and chipotle juice. Blend until mixed, about 30 seconds. On low speed, slowly drizzle in the olive oil until the mixture is emulsified.
Turn off the blender and add the chopped chipotle chile, shallots and salt to taste.
Source: Frieda's - the Speciality Fruit Company
Please note that some ingredients and brands may not be available in every store.