Potato salad is usually heavy on the mayonnaise, light in flavor and fairly forgettable, but it doesn’t have to be that way. This potato salad takes on a latin flavor with the addition of cilantro, fresh corn and smoky chipotle. Great alongside ribs, brisket or even grilled fish.
 
Yield: 8 Servings
Prep: 30 min
 
For the Dressing:
1 canned chipotle pepper, chopped, and 1/8 cup adobo sauce or to taste
3 small cloves garlic, minced
1/4 cup extra virgin olive oil
1.4 cup sherry vinegar
1/4 teaspoon freshly ground black pepper
salt to taste
 
The Salad:
2 pounds small red potatoes, left whole
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 large shallot (or 1.2 small red onion), thinly sliced
1 1/2 cups fresh corn kernels (or 2 whole ears of corn, shucked)
1/4 cup minced fresh cilantro
 
To prepare the dressing:
Combine the chipotle pepper, adobo, garlic, olive oil, vinegar, salt and pepper in a blender until smooth, or simply mix in a mixing bowl with a wire whisk.
 
To prepare the salad:
Steam or boil the potatoes for about 20 minutes, or until cooked through but still firm. when potatoes are cooked, allow to cool slightly on a cutting board and then cut in half or into quarters, depending on the size of the potatoes. Toss warm potatoes with dressing and allow to cool at room temperature. Combine remaining ingredients, toss and serve.