If you’re bored of regular-old potato salad, let me kick it up a notch for you! Chipotle Potato Salad with Fresh Corn will renew your love for potato salad with it’s spicy kick and crunch from the fresh corn. Give it a try!
Chipotle Potato Salad with Fresh Corn (Serves 6)
Recipe from Phillis Carey
3 lbs. red potatoes, 1 inch diced
1 cup diced red onion
2 Tbsp. chopped pickled jalapeños
2 Tbsp. pickled jalapeno juice
1 cup diced celery
1 cup fresh corn kernels
3 hard cooked eggs, chopped
1 cup mayonnaise
2 to 3 tsp. minced Chipotle chilies in adobo
2 Tbsp. chopped cilantro
1 Tbsp. fresh lime juice
1. Place potatoes in a large pot of cold water. Bring to a boil and add 1 tsp. salt. Simmer until potatoes are tender, 10 to 15 minutes. Drain well and toss with red onion, pickled jalapeños and juice. Cover and refrigerate until chilled.
2. Stir the celery, corn and eggs into potato salad. Stir together the mayonnaise with the chipotle chilies, cilantro and lime juice. Toss with the salad and chill until ready to serve and up to 8 hours.
Breakfast this morning:
The kids don’t have school today so it was a nice relaxing morning not racing out the door.
I was a bit creative at lunch. I put leftover pesto on two slices of bread and added turkey slices, provolone cheese, tomato and red onion and grilled it. I had Chipotle Potato Salad with Fresh Corn to go with it.
Tonight I’m going to a cooking class with some friends!
What do you like in your potato salad?