Recipe Junction

Our Favorite Recipes'

Chipotle Potato Salad W/ Cilantro, Corn & Red Onion

6 servings

• 3 pounds red potatoes, cut in 1-inch dice
• 1 cup diced red onion
• 2 tablespoons chopped pickled jalapeños
• 2 tablespoons juice from pickled jalapeños
• 1 cup diced celery
• 1 cup fresh corn kernels
• 3 hard cooked eggs, chopped
• 1 cup mayonnaise
• 1 tablespoon minced chipotle chiles in adobo sauce
• 2 tablespoons chopped cilantro
• 1 tablespoon fresh lime juice
• Salt

Place the potatoes in a large pot of cold water. Bring to a boil and add 1 teaspoon salt. Simmer until the potatoes are tender, 10 to 15 minutes. Drain the potatoes well.

In a large bowl, toss the potatoes with the red onion, pickled jalapeños and jalapeño juice. Cover and refrigerate until chilled. Stir the celery, corn kernels and chopped eggs into the potato salad.

In a small bowl, stir together the mayonnaise, minced chipotle chiles, chopped cilantro and lime juice. Toss the dressing with the potato salad and chill until ready to serve, up to 4 hours.

Prior | Submit your recipe | Next

Add to Your Social Bookmarks: Del.icio.us Digg Furl Reddit Simpy Spurl Y! MyWeb - StumbleUpon