Chipotle Pepper Potato Salad |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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The next time you make potato salad, think outside of the picnic basket with this crunchy, munchy variation. Thereâs just a touch of chipotle kick.Jennifer Walker, Denver, Colorado Ingredients:
2 pounds red potatoes, peeled and cut into 1-inch cubes |
1 cup chopped red onion |
2 green onions, sliced |
1/2 cup fresh or frozen corn, thawed |
1/2 cup chopped sweet yellow pepper |
1/2 cup chopped sweet red pepper |
2 hard-cooked eggs, chopped |
1/4 cup minced fresh cilantro |
1 cup mayonnaise |
1/4 cup lime juice |
4 chipotle peppers in adobo sauce, finely chopped, plus 2 teaspoons adobo sauce |
2 garlic cloves, minced |
2 teaspoons grated lime peel |
1 teaspoon ground cumin |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool to room temperature.
2. In a large bowl, lightly mash 1-1/2 cups potatoes. Add the onions, corn, sweet peppers, eggs, cilantro and remaining potatoes.
3. In a small bowl, combine the mayonnaise, lime juice, chipotle peppers and adobo sauce, garlic, lime peel, cumin, salt and pepper. Pour over potato mixture and toss to coat. Refrigerate for 1 hour or until chilled. Yield: 8 servings.
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