Methods/steps

Brush the potatoes thoroughly under running water. Boil the potatoes in their skins in salted water until tender (about 25 minutes). Slice hot into a large bowl.

Add the hard-boiled eggs, chipotle pods, onion, and pickles to the sliced potatoes.

For the dressing, blend mayonnaise, yogurt, mustard, adobo sauce, cayenne powder and sugar very well.

Fold gently into potatoes and add salt and freshly ground pepper to taste.

Let sit for at least one hour, refrigerated, so flavors blend well.

Sprinkle with chives and serve at room temperature.