Smoky Potato And Corn Salad With Chipotle Mayonnaise Recipes

MEXICAN POTATO SALAD

Mexican Potato Salad image

This salad is a go-with-everything summer side that packs bold, Mexican-inspired flavors that any crowd will love.

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes

Time 50m

Number Of Ingredients 6

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

Steps:

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.
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.

Nutrition Facts : Calories 259 g, Fat 7 g, Fiber 5 g, Protein 5 g, SaturatedFat 1 g

SMOKY TWO-POTATO SALAD

Smoky Two-Potato Salad image

Old-fashioned potato salad this is not. It's cool, creamy and way more colorful than the old standby -- and it still goes great alongside burgers, brats and corn on the cob.

Provided by Serena Ball

Categories side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1 pound red potatoes
1 pound sweet potatoes
1 tablespoon apple cider vinegar
1/4 cup mayonnaise
1/4 cup plain Greek yogurt
2 teaspoons honey
1 teaspoon chopped chipotle chile plus 2 teaspoons adobo sauce (from 1 can chipotle chiles in adobo sauce)
Kosher salt and freshly ground black pepper
1/2 cup chopped green onions (from about 2)
2 ounces smoked Gouda cheese, cut into 1/4-inch cubes (see Cook's Note)
Suggested garnishes: Smoked paprika, chopped fresh cilantro

Steps:

Cut the new potatoes and sweet potatoes into 1-inch cubes (do not peel) and put in a medium pot (see Cook's Note). Add cold water to cover and bring to a boil. Lower the heat to medium and cook until barely fork-tender, 12 minutes. Drain the potatoes in a colander and immediately drizzle the vinegar over them; let cool.
Meanwhile, make the dressing: Combine the mayonnaise, yogurt, honey, chipotle chile, adobo sauce, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
Add the potatoes, green onions and cheese to a large serving bowl,. Pour the dressing over the potatoes and toss gently. Sprinkle with paprika and cilantro if using and serve.

Nutrition Facts : Calories 245, Fat 10 grams, SaturatedFat 3 grams, Sodium 381 milligrams, Carbohydrate 33 grams, Fiber 4 grams, Protein 6 grams, Sugar 7 grams

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