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Mexican Potato Salad

  • prep: 10 mins
    total time: 50 mins
  • servings: 6
Photography: Bryan Gardner

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Ingredients

  • Salt and pepper
  • 3 pounds (8 to 10) medium red potatoes, scrubbed
  • 1/2 cup mayonnaise
  • 1 tablespoon finely chopped chipotles in adobo
  • 1 tablespoon lime juice
  • 1 cup cooked corn kernels

Directions

  1. Step 1

    In a large pot, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife, 15 to 20 minutes. Drain and let cool completely. Cut potatoes into 1 1/2-inch pieces.

  2. Step 2

    In a large bowl, combine mayonnaise, chipotles, lime juice, and corn. Add potatoes and toss to combine. Season with salt and pepper. To store, cover and refrigerate up to 1 day.

Source
Everyday Food, July/August July/August 2013

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