| 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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