Southwestern Potato Salad in Chipotle Vinaigrette
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Yield:
2 quarts
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Total Time:
4 hrs 45 mins
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Prep Time:
30 mins
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Cook Time:
4 hrs 15 mins
Ingredients
- 1-1/2 pound s red-skinned potatoes
- 1-1/4 cups frozen whole kernel corn, thawed
- 4 hard-boiled eggs, coarsely chopped
- 1/2 cup sliced celery
- 1/2 cup chopped red onion
- 1/2 cup chopped red bell pepper
- 1/3 cup Mazola® Corn Oil
- 1/3 cup apple cider vinegar
- 1/4 cup chopped fresh cilantro
- 1 tablespoon minced canned chipotle chile in adobo sauce
- 3 cloves garlic, minced
- 3/4 teaspoon salt
- 1/2 teaspoon black fine grind pepper
Instructions
- Step 1) Cut potatoes into chunks (quartered for larger potatoes and halved for smaller). Place unpeeled potatoes in a large saucepan; cover with water. Bring to a boil over high heat; reduce heat to low, partially cover and simmer until potatoes are tender when pierced with fork, about 15 to 20 minutes. Drain; let potatoes cool 10 minutes or until you can handle. Cut potatoes into 3/4-inch cubes.
- Step 2) Combine potatoes, corn, eggs, celery, red onion and bell pepper in a large serving bowl.
- Step 3) Whisk together oil, vinegar, cilantro, chipotle, garlic, salt and pepper in a small measuring bowl.
- Step 4) Pour dressing over potato mixture; toss gently. Cover and refrigerate several hours or overnight.
