Celebrate National Potato Day with a Delicious Potato Salad!
It’s National Potato Day and to celebrate our favorite herbaceous tubor, we’ve opted for the Chipotle Corn Potato Salad from Zack Brown’s The Peace, Love & Potato Salad Cookbook, a stellar collection of two dozen seasonal potato salad recipes platformed on one fabulous back story. This recipe is a great way to combine the spicy flavors of summer with the approaching sweetness of the fall. Enjoy…
Chipotle Corn Potato Salad
— Serves 6 —
INGREDIENTS
3 pounds red-skinned potatoes
½ cup olive-oil-based mayonnaise
2–4 tablespoons chopped chipotle peppers in adobo sauce
1–2 tablespoons fresh lime juice
1 ear sweet fresh corn, husks and silks removed (about ¾ cup)
Salt and black pepper
DIRECTIONS
1. Cover potatoes with cold, salted water and bring to a boil. Reduce heat and simmer until softened, but not mushy. Cool potatoes completely. Cut into 2-inch pieces.
2. Cut corn kernels off the cob.
3. In a bowl, combine mayonnaise, chipotle peppers with adobo sauce, lime juice, and corn, stirring to blend. Add potatoes and toss gently. Season to taste with salt and pepper. Add more chipotles if you like a spicier potato salad. This potato salad can be made one day ahead. Serve chilled.
TIP
Chipotle peppers in adobo sauce are sold in small cans in most supermarkets and international groceries. Chipotles are small peppers, often jalapeños, that have been dried using a smoking process that turns them a dark color and gives them a distinct smoky flavor. In this recipe, the sweet corn, lime juice, and mayonnaise help cut the heat of the chipotles.
You can take a look inside or purchase your own copy of The Peace, Love & Potato Salad Cookbook from our shop or find it at your favorite retailer.