Potato And Corn Salad With Chipotle Mayonnaise Recipe - Cooking Index
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 |
* 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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