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Southwestern Potato Salad in Chipotle Vinaigrette

The Goods
  • 1-1/2 pounds red-skinned potatoes
  • 1-1/4 cups frozen whole kernel corn, thawed
  • 4 hard-boiled eggs, coarsely chopped
  • 1/2 cup sliced celery
  • 1/2 cup chopped red onion
  • 1/2 cup chopped red bell pepper
  • 1/3 cup Mazola® Corn, Canola OR Vegetable Oil
  • 1/3 cup apple cider vinegar
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon minced canned chipotle chile in adobo sauce
  • 3 cloves garlic, minced
  • 3/4 teaspoon salt
  • 1/2 teaspoon black fine grind pepper

Spice up your next potluck with this tasty salad.

2 quarts
Prep Time:
30 min
Chill Time:
4 to 12 hours
Cook Time:
15 to 20 minutes
Total Time:
4 h45 min
Make Good is Easy

Cut potatoes into chunks (quartered for larger potatoes and halved for smaller).  Place unpeeled potatoes in a large saucepan; cover with water. Bring to a boil over high heat; reduce heat to low, partially cover and simmer until potatoes are tender when pierced with fork, about 15 to 20 minutes. Drain; let potatoes cool 10 minutes or until you can handle. Cut potatoes into 3/4-inch cubes.

Combine potatoes, corn, eggs, celery, red onion and bell pepper in a large serving bowl.

Whisk together oil, vinegar, cilantro, chipotle, garlic, salt and pepper in a small measuring bowl.

Pour dressing over potato mixture; toss gently. Cover and refrigerate several hours or overnight.


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