Recipe by teresas
This is out of the a cookbook called "The whole foods market" My granddaughter gave it to me for Christmas. It says to serve at room temperature for best flavor. Preparation time does not include chill time. This figures out to be 3.5 WW points.
Top Review by Cuistot
I made this recipe exactly as written except I used an orange pepper instead of a red pepper. This potato salad did not go over well with our family. I'm not sure why, ordinarily these are ingredients we eat all the time and it sounded quite tasty. The white wine vinegar won out in flavor and really drowned out the chipotle and the olive oil didn't add anything to the flavor just a not so great texture. Sorry, it seemed to have great potential.
THE CHIPOTLE DRESSING
- 1 chipotle chile in adobo, canned in
- 1⁄8 cup adobo sauce
- 3 small garlic cloves, minced (1 1/2 tsps)
- 1⁄4 cup extra virgin olive oil, plus
- 1 tablespoon extra virgin olive oil
- 1⁄4 cup white wine vinegar
- 1⁄4 teaspoon fresh ground pepper
- 2 lbs small red potatoes, unpeeled and quartered
- 1⁄2 medium red pepper, diced
- 1⁄2 medium green pepper, diced
- 1⁄2 small red onion, diced
- 1 1⁄2 cups corn kernels, frozen
- 1⁄4 cup fresh cilantro, minced
Directions See How It's Made
- To prepare the chipotle dressing.
- Combine the chipotle pepper and adobo sauce, garlic, olive oil, vinegar, pepper, and salt in a blender until pureed, or combine all the ingredients in a mixing bowl with a wire whisk.
- To prepare the salad.
- Steam or boil the potatoes for about 20 minutes, or until cooked through but still firm.
- Chill the potatoes completely.
- Transfer the potatoes to a large mixing bowl, and add the diced peppers, onion, corn and cilantro.
- Toss the salad with the dressing, and serve.