Recipe: Chipotle Potato Salad

CHIPOTLE POTATO SALAD

2 lbs. small red potatoes, unpeeled and quartered
FOR THE SALAD:
1/2 medium red pepper, diced
1/2 medium green pepper, diced
1/2 small red onion, diced
1 1/2 cups corn kernels, fresh or frozen
1/4 cup minced fresh cilantro
FOR THE CHIPOTLE DRESSING:
1 canned chipotle pepper in 1/8 cup adobo sauce
3 small cloves garlic, minced (1 1/2 tsp.)
1/4 cup plus 1 tbsp. extra-virgin olive oil
1/4 cup white wine vinegar
salt and freshly ground white pepper (to taste)

TO PREPARE THE POTATOES:
Steam or boil the potatoes for about 20 minutes, until cooked through but still firm. Chill the potatoes completely.

TO PREPARE THE DRESSING:
Combine the chipotle pepper and adobo sauce, olive oil, vinegar, pepper and salt in a blender until pureed, or combine all the ingredients in a mixing bowl with a wire whisk. Set aside.

TO PREPARE THE SALAD:
Transfer the chilled potatoes to a large mixing bowl and add the diced pepper, onion, corn and cilantro. Toss the salad with the dressing and serve.

Makes 8 servings
Source: The Whole Foods Market Cookbook by Steve Petusevsky