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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
potato
es
; 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:
Potato
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
Chicken Broth
Corn
Mayonnaise
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