Ingredients
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1 chipotle chile in adobo, canned in
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1/8 cup adobo sauce
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3 small garlic cloves, minced (1 1/2 tsps)
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1/4 cup extra virgin olive oil, plus
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1 tablespoon extra virgin olive oil
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1/4 teaspoon fresh ground pepper
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salt
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2 lbs small red potatoes, unpeeled and quartered
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1/2 medium red pepper, diced
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1/2 medium green pepper, diced
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1/2 small red onion, diced
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1/4 cup white wine vinegar
Instructions
- 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.