| 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 |
| 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
2 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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Nutrition (calculated from recipe ingredients)
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Calories: 308
Calories From Fat: 43
Total Fat: 4.8g
Cholesterol: 33mg
Sodium: 408.2mg
Potassium: 111.6mg
Carbohydrates: 51.5g
Fiber: 6.6g
Sugar: 4.9g
Protein: 14.9g