Potato and corn salad with chipotle mayonnaise

6 servings

Ingredients

Quantity Ingredient
3 pounds Small red potatoes
¼ cup Chicken broth
1 cup Cooked corn; (cut from about 2
; ears)
¼ cup Minced washed; dried coriander
; sprigs
¼ cup Minced bottled roasted red pepper or
Pimiento
½ cup Plain yogurt
½ cup Chipotle Mayonnaise; see * Note

Directions

* Note: See the "Chipotle Mayonnaise" recipe which is included in this collection.

Quarter potatoes and in a steamer set over boiling water steam, covered, 10 to 12 minutes, or until just tender. Transfer potatoes to a large bowl and while still warm sprinkle with broth and salt and pepper to taste, occasionally tossing gently with a rubber spatula until most of broth is absorbed and potatoes have cooled to room temperature. Stir in corn, coriander and red pepper. In a small bowl stir together yogurt and Chipotle Mayonnaise and stir sauce into potato mixture until combined well. Chill salad, covered, 1 hour for flavors to develop. This recipe yields 6 servings.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-8655) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

02-17-1999

Recipe by: Sara Moulton

Converted by MM_Buster v2.0l.

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