In a large pot of boiling water, add the baby red potatoes and a pinch of salt. Boil the potatoes for 8 to 10 minutes (until they are cooked through).
Remove the potatoes from the water and allow them to cool to near room temperature. Cut each potato into quarters.
Add the potatoes to a large bowl and add the celery, parsley, scallions, chipotle pepper, adobo sauce, olive oil, red wine vinegar, and liquid smoke. Stir to coat. Add additional olive oil and/or red wine vinegar as needed to coat/adjust tanginess.
Add salt and pepper to taste, then serve.
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Notes
Corn and/or bacon are excellent additions to this chipotle potato salad. Add 1/2 cup fresh corn to the recipe and/or 3 to 4 pieces of crumbled bacon. To increase the smokiness, you can add more chipotle (also increasing the spiciness) or a dash of liquid smoke. Want more heat without the smoke? 1/3 teaspoon crushed red pepper is a good place to start. Adjust up from there.