Tuesday, July 5, 2016

Chipolte Potato Salad With Cilantro, Fresh Corn and Red Onion

Chipotle Potato Salad With 
Cilantro, Fresh Corn, and Red Onion
Serves 6.

3 lbs. red potatoes, in 1 inch dice 
1 cup diced red onion
2 T. chopped pickled jalapenos
2 T. pickled jalapeño juice

1 cup diced celery
1 cup fresh corn kernels
3 hard cooked eggs, chopped
1 cup mayonnaise
1 T. minced chipotle chilies in adobo or to taste

2 T. chopped cilantro
1 T. fresh lime juice

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.

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.

No comments: