| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cklive13 | 6 | servings | |
INGREDIENTS
| 3 | lb | Small red potatoes |
| 1/4 | c | Chicken broth |
| 1 | c | Cooked corn; (cut from about 2 |
| ; ears) | ||
| 1/4 | c | Minced washed; dried coriander |
| ; sprigs | ||
| 1/4 | c | Minced bottled roasted red pepper or |
| Pimiento | ||
| 1/2 | c | Plain yogurt |
| 1/2 | c | Chipotle Mayonnaise; see * Note |
INSTRUCTIONS
* Note: See the "Chipotle Mayonnaise" recipe which is included in this collection. Quarter potatoes and in a steamer set over boiling water steam, covered, 10 to 12 minutes, or until just tender. Transfer potatoes to a large bowl and while still warm sprinkle with broth and salt and pepper to taste, occasionally tossing gently with a rubber spatula until most of broth is absorbed and potatoes have cooled to room temperature. Stir in corn, coriander and red pepper. In a small bowl stir together yogurt and Chipotle Mayonnaise and stir sauce into potato mixture until combined well. Chill salad, covered, 1 hour for flavors to develop. This recipe yields 6 servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-8655) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 02-17-1999 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
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