directions
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1
Cut the potatoes into 1-inch cubes and place in a large pot of cold water
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2
Bring water to a boil adding 1 teaspoon salt to water as it boils
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3
Simmer potatoes until tender, about 10 minutes
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4
Drain and transfer to a large bowl
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5
Chop red onion and pickled jalapenos and add to potatoes along with juice
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6
Cool
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7
Cut celery into medium dice
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8
Set corn on a dish towel and cut off kernels
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9
Coarsely chop the eggs
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10
Remove cilantro leaves from stems and mince
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11
Stir celery, corn and eggs into potatoes and salt to taste
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12
Stir together the mayonnaise with chipotle chilies, cilantro and lime juice
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13
Toss with potatoes and chill until ready to serve and up to 6 hours.
CHIPOTLE POTATO SALAD WITH CORN AND RED ONION
ingredients
- 3 pounds red potatoes
- 1 medium red onion
- 2 pickled jalapeños
- 2 tablespoons pickled jalapeño juice
- 3 stalks celery
- 1 large ear yellow corn
- 3 hard-boiled eggs
- 6 sprigs cilantro
- 1 tablespoon chipotle chilies in adobo
- 1 cup mayonnaise
- 1 tablespoon fresh lime juice