Potato And Corn Salad With Chipotle Mayonnaise Recipe
Servings: 6
Ingredients
- 3 lb Small red potatoes
- 1/4 c. Chicken broth
- 1 c. Cooked corn (cut from about 2 ears)
- 1/4 c. Chopped washed, dry coriander sprigs
- 1/4 c. Chopped bottled roasted red pepper or possibly
- Â Â pimiento
- 1/2 c. Plain yogurt
- 1/2 c. Chipotle Mayonnaise see * Note
Directions
- Quarter potatoes and in a steamer set over boiling water steam, covered, 10 to 12 min, or possibly till just tender. Transfer potatoes to a large bowl and while still hot sprinkle with broth and salt and pepper to taste, occasionally tossing gently with a rubber spatula till most of broth is absorbed and potatoes have cooled to room temperature. Stir in corn, coriander and red pepper.
- In a small bowl stir together yogurt and Chipotle Mayonnaise and stir sauce into potato mix till combined well. Refrigeratesalad, covered, 1 hour for flavors to develop.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 276g | |
| Recipe makes 6 servings | |
| Calories 198 | |
| Calories from Fat 23 | 12% |
| Total Fat 2.56g | 3% |
| Saturated Fat 1.44g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 107mg | 4% |
| Potassium 1113mg | 32% |
| Total Carbs 39.13g | 10% |
| Dietary Fiber 4.2g | 14% |
| Sugars 3.67g | 2% |
| Protein 6.47g | 10% |
