Kick Your Potato Salad Up a Notch
Sarah Carey makes the perfect picnic potato salad in this Everyday Food video. Inspired by a Mexican street snack, this creamy and rich dish may become your new summer favorite.
See More: Quick, One-Pot Meal Ideas To Feed the Whole Family
Salt and pepper
3 pounds (8 to 10) medium red potatoes, scrubbed
½ cup mayonnaise
1 tablespoon finely chopped chipotles in adobo
1 tablespoon lime juice
1 cup cooked corn kernels
1. 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 ½-inch pieces.
2. 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.
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