This salad is a go-with-all summer side dish with bold, Mexican-inspired flavors that any crowd will love. The recipe calls for 3 pounds of medium red potatoes, boiled and cut into 1 1/2-inch pieces, and mixed with a dressing made of mayonnaise, finely chopped chipotles in adobo, lime juice, and cooked corn kernels. The salad is seasoned with salt and pepper and can be stored in the refrigerator for up to 1 day.
27.04.2023 @ 02:47
This salad is a go-with-all summer side dish with bold, Mexican-inspired flavors that any crowd will love. The recipe calls for 3 pounds of medium red potatoes, boiled and cut into 1 1/2-inch pieces, and mixed with a dressing made of mayonnaise, finely chopped chipotles in adobo, lime juice, and cooked corn kernels. The salad is seasoned with salt and pepper and can be stored in the refrigerator for up to 1 day.