Lunch: Chipotle Pepper Potato Salad Recipe

Ingredients

2 pounds red potatoes, peeled and cut into 1-inch cubes
1 cup chopped red onion
2 green onions, sliced
1/2 cup fresh or frozen corn, thawed
1/2 cup chopped sweet yellow pepper
1/2 cup chopped sweet red pepper
2 hard-cooked eggs, chopped
1/4 cup minced fresh cilantro
1 cup mayonnaise
1/4 cup lime juice
4 chipotle peppers in adobo sauce, finely chopped, plus 2 teaspoons adobo sauce
2 garlic cloves, minced
2 teaspoons grated lime peel
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper

Instructions

Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool to room temperature.
In a large bowl, lightly mash 1-1/2 cups potatoes. Add the onions, corn, sweet peppers, eggs, cilantro and remaining potatoes.
In a small bowl, combine the mayonnaise, lime juice, chipotle peppers and adobo sauce, garlic, lime peel, cumin, salt and pepper. Pour over potato mixture and toss to coat. Refrigerate for 1 hour or until chilled.

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