SOUTHWESTERN POTATO SALAD
If you love spicy -- you'll enjoy this salad. Feel free to adjust the ingredients in this potato salad by making it more or less spicy according to your taste. If you want a sweeter dressing on this salad -- add a little agave nectar to taste. Prep time does not include refrigeration time. Recipe is from Cooking Light...
Provided by Daily Inspiration S
Categories Potatoes
Time 35m
Number Of Ingredients 14
Steps:
- 1. Remove 1 chipotle chile from can (chipotle chilies in adobo sauce) -- chop chile to measure 2 tsp. (or less if you prefer less spicy). Reserve remaining chiles and adobo sauce for another use.
- 2. 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.
- 3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn, saute 5 minutes or until lightly browned. Add corn, celery and next 5 ingredients (onion through jalapeno) to potatoes; gently toss.
- 4. Combine 2 tsp. chopped adobo 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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