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.