Try this Potato And Corn Salad with Chipotle Mayonnaise recipe, or contribute your own.
Suggest a better description* 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
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Serving Size: 1 Serving (246g) | ||
Recipe Makes: 6 servings | ||
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Calories: 166 | ||
Calories from Fat: 4 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0.6mg | 0 % | |
Sodium 59.4mg | 2 % | |
Potassium 1058.6mg | 28 % | |
Total Carbohydrate 36.8g | 11 % | |
Dietary Fiber 3.9g | 15 % | |
Sugars, other 32.9g | ||
Protein 4.9g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 166
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