Potato And Corn Salad With Chipotle Mayonnaise

Recipe Ingredients

3 lbs	1362g / 48oz	Small red potatoes
1/4 cup	59ml	Chicken broth
1 cup	62g / 2.2oz	Cooked corn (cut from about 2 ears)
1/4 cup	4g / 0.1oz	Minced washed, dried coriander sprigs
1/4 cup	23g / 0.8oz	Minced bottled roasted red pepper or
		Pimiento
1/2 cup	118ml	Plain yogurt
1/2 cup	118ml	Chipotle Mayonnaise - see * Note

Recipe Instructions

* 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.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8655)

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