Southwestern Potato Salad
- Ready In:
- 24hrs 30mins
- Ingredients:
- 14
- Yields:
-
8 CUPS
- Serves:
- 8
ingredients
- 1 (7 ounce) can chipotle chiles in adobo
- 2 lbs small red potatoes
- cooking spray
- 1 1⁄2 cups fresh corn kernels (about 3 ears)
- 1⁄2 cup chopped celery
- 1⁄2 cup finely chopped red onion
- 1⁄2 cup chopped red bell pepper
- 1⁄4 cup chopped fresh cilantro
- 1 (15 ounce) can black beans, rinsed and drained
- 1 jalapeno pepper, seeded and finely chopped
- 1⁄4 cup fresh lime juice
- 3 tablespoons canola oil
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
directions
- Remove 1 chipotle chile from can. Chop chile to measure 2 teaspoons. Reserve remaining chiles and adobo sauce for another use.
- Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; cool. Cut potatoes into 1/4-inch cubes. Place potatoes in a large bowl.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn; sauté 5 minutes or until lightly browned. Add corn, celery, and next 5 ingredients (celery through jalapeño) to potatoes; toss gently.
- Combine 2 teaspoons chopped chipotle chile, lime juice, oil, salt, and black pepper, stirring with a whisk. Drizzle the lime juice mixture over potato mixture, and toss gently. Cover and chill 1 to 24 hours.
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RECIPE SUBMITTED BY
46 yo corporate geek - no excitement there. Boating fool - we own a woody.
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<br>2 furbabies - my wonderful wonderful labs - Morgan a 6yo choc male - the love and delight of my life and Harley, his 4 yo black sis, my only true blond!
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<br>Great SU - most supportive man I've ever known - Paul - who would like it best if I only fixed meat and potatoes, but is willing to eat anything.
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<br>If I can't be cooking I read cookbooks - and anyone who has the privledge of owning a copy of "Southern Cooking for Everyday Living" owns a great book written by my great aunt - now deceased - Billie Wilson.