Tuesday, June 24, 2014

Chipolte Potato Salad With Cilantro, Fresh Corn And Red Onion


CHIPOTLE POTATO SALAD WITH CILANTRO, FRESH CORN AND RED ONION
Ingredients:
3 lbs. red potatoes, in 1 inch diced 
1 cup diced red onion
2 T. chopped pickled jalapenos
2 T. pickled jalapeño juice

1 cup diced celery
1 cup fresh corn kernels
Serves 4 to 6.
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3 hard cooked eggs, chopped
1 cup mayonnaise
1 to 3 tsp. minced Chipotle chilies

in adobo
2 T. chopped cilantro

 1 T. fresh lime juice
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Directions:
1. Place potatoes in a large pot of cold water. Bring to a boil and add 1 tsp. salt. Simmer until potatoes are tender, 10 to 15 minutes. Drain well and toss with red onion, pickled jalapenos and juice. Cover and refrigerate until chilled.
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2. Stir the celery, corn and eggs into potato salad. Stir together the mayonnaise with the chipotle chilies, cilantro and lime juice. Toss with the salad and chill until ready to serve and up to 4 hours. 

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