Chipotle Pepper Potato Salad Recipe

Country Woman MagazineThe next time you make potato salad, think outside the picnic basket with this crunchy, munchy variation. There's just a bit of chipotle kick.

IngredientsNumber of servings: 8

• 2 lbs. red potatoes, peeled and cut into 1-in. cubes
• 1 cup chopped red onion
• 2 green onions, sliced
• 1/2 cup fresh or frozen corn, thawed
• 1/2 cup chopped sweet yellow pepper
• 1/2 cup chopped sweet red pepper
• 2 hard-cooked eggs, chopped
• 1/4 cup minced fresh cilantro

• 1 cup mayonnaise
• 1/4 cup lime juice
• 4 chipotle peppers in adobo sauce, finely chopped, plus 2 tsp. adobo sauce
• 2 garlic cloves, minced
• 2 tsp. grated lime peel
• 1 tsp. ground cumin
• 1/2 tsp. salt
• 1/2 tsp. pepper

How to make it  40 minutes + cooling



• 1

  Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool to room temperature.


• 2

  In a large bowl, lightly mash 1-1/2 cups potatoes. Add the onions, corn, sweet peppers, eggs, cilantro and remaining potatoes.


• 3

  In a small bowl, combine the mayonnaise, lime juice, chipotle peppers and adobo sauce, garlic, lime peel, cumin, salt and pepper. Pour over potato mixture and toss to coat. Refrigerate for 1 hour or until chilled.