Spicy Southwestern Potato Salad
Recipe Courtesy of: Chef Jessica
This unique side dish gives traditional potato salad a spicy makeover! Chipotle Vegenaise pairs well with cool, creamy potatoes, with a spicy smoky kick and a sweet crunch from corn that’s sure to brighten up any summer BBQ! Try dressing it up with some diced red or orange bell peppers for an extra pop of color. Serve alongside grilled veggie dogs or veggie burgers and anywhere else you’d use.
- 2 lb
- Red Potatoes, diced into 3/4-1″ cubes
- 1/2 c
- Chipotle Vegenaise Gourmet
- 2 tbsp
- Cilantro, chopped
- each stalks Green Onions, chopped
- 3/4 c
- Sweet Corn, rinsed and patted dry if frozen
- 2 tbsp
- Lime Juice
- 1/4 tsp
- Salt, or to taste
Boil potatoes in enough salted water to cover until just fork-tender, about 15-20 minutes. Drain and let cool to room temperature.
In a large bowl, gently mix potatoes with all other ingredients and add salt to taste. Cover and store refrigerated until ready to serve.