Southwestern Potato Salad With Chipotle Dressing

 1 Lb. Baby Potatoes-red, fingerling, baby yukon gold, etc. 

1/4 Cup Cider Vinegar
2 tsp. Chipotle Pepper Puree
3 Tbsp.  Honey
1 Tbsp. Dijon Mustard
1/3 Cup Canola Oil
1 Cup Cooked Corn Kernels
2 Tbsp. Jalapeno Peppers-finely chopped
1/3 Cup Red Onions -very finely chopped
1/4 Cup Fresh Cilantro-chopped
To Taste Salt and Black Pepper
Place the potatoes in a pot, add enough cold water to cover. Bring to a full boil , then turn down to a moderate boil and let cook for about 10 minutes or until potatoes are tender, but not mushy. Drain carefully and lay out on a cookie sheet, spreading out in a single layer to cool to room temperature. Peel if desired and slice in about ¼” thick slices. Place in a bowl.
Prepare the dressing by whisking the vinegar, chipotle puree, honey,  and mustard together. While whisking, gradually drizzle in the oil, whisking until smooth. Season to taste with salt and black pepper. 
In a bowl combine the cooked potatoes, corn kernels, red onions, and cilantro. Toss with the dressing to evenly coat.  Season salad to taste with salt and black pepper. A great summer side dish with grilled food of the season.
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