Old MacDonald's Potato Box Recipes
Potato and Corn Salad with Chipotle Mayonnaise Ingredients 3 pounds small red potatoes 1/4 cup chicken broth 1 cup cooked corn (cut from about 2 ears) 1/4 cup minced cilantro sprigs, washed well and spun dry 1/4 cup minced bottled roasted red pepper or pimiento 1/2 cup plain yogurt 1/2 cup chipotle mayonnaise Chipotle Mayonnaise: 1 canned chipotles chile in adobo sauce, minced to a paste, with 1/2 teaspoon adobo sauce 2 teaspoons Worcestershire sauce 1 cup mayonnaise In a bowl stir ingredients together until combined well. Sauce may be made 1 week ahead and chilled, covered. Serve sauce in potato salad, with grilled chicken or fish, or as a dip with crudites or corn chips. Directions Quarter potatoes and in a steamer set over boiling water steam, covered, 10 to 12 minutes, or until just tender. Transfer potatoes to a large bowl and while still warm sprinkle with broth and salt and pepper to taste, occasionally tossing gently with a rubber spatula until most of broth is absorbed and potatoes have cooled to room temperature. Stir in corn, cilantro, and red pepper. In a small bowl, stir together yogurt and chipotle mayonnaise and stir sauce into potato mixture until combined well. Chill salad, covered, 1 hour for flavors to develop.

Old MacDonald's Potato Box Recipes

Potato and Corn Salad with Chipotle Mayonnaise

Ingredients

3 pounds small red potatoes
1/4 cup chicken broth
1 cup cooked corn (cut from about 2 ears)
1/4 cup minced cilantro sprigs, washed well and spun dry
1/4 cup minced bottled roasted red pepper or pimiento
1/2 cup plain yogurt
1/2 cup chipotle mayonnaise

Chipotle Mayonnaise:
1 canned chipotles chile in adobo sauce, minced to a paste, with 1/2 teaspoon adobo sauce
2 teaspoons Worcestershire sauce
1 cup mayonnaise
In a bowl stir ingredients together until combined well. Sauce may be made 1 week ahead and chilled, covered.
Serve sauce in potato salad, with grilled chicken or fish, or as a dip with crudites or corn chips.

Directions

Quarter potatoes and in a steamer set over boiling water steam, covered, 10 to 12 minutes, or until just tender. Transfer potatoes to a large bowl and while still warm sprinkle with broth and salt and pepper to taste, occasionally tossing gently with a rubber spatula until most of broth is absorbed and potatoes have cooled to room temperature. Stir in corn, cilantro, and red pepper.
In a small bowl, stir together yogurt and chipotle mayonnaise and stir sauce into potato mixture until combined well. Chill salad, covered, 1 hour for flavors to develop.