Potato And Corn Salad with Chipotle Mayonnaise

6 servings

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Potato And Corn Salad with Chipotle Mayonnaise Ingredients

3 lb Small red potatoes	; sprigs
1/4 c Chicken broth	1/4 c Minced bottled roasted red
1 c Cooked corn; (cut from about	Pimiento
; ears)	1/2 c Plain yogurt
1/4 c Minced washed; dried	1/2 c Chipotle Mayonnaise; see *

Instructions for Potato And Corn Salad with Chipotle Mayonnaise

* 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@prodigy.com ~or- MAD-SQUAD@prodigy.net 02-17-1999 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.

Main Ingredient: PotatoCuisine: Uncategorized