Potato and Corn Salad with Chipotle Mayonnaise

1. 1

   Quarter potatoes and in a steamer set over boiling water steam, covered, 10 to 12 minutes, or until just tender.

2. 2

   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.

3. 3

   Stir in corn, cilantro, and red pepper.

4. 4

   In a small bowl, stir together yogurt and chipotle mayonnaise and stir sauce into potato mixture until combined well.

5. 5

   Chill salad, covered, 1 hour for flavors to develop.

6. 6

   In a bowl stir ingredients together until combined well.

7. 7

   Sauce may be made 1 week ahead and chilled, covered.

8. 8

   Serve sauce in potato salad, with grilled chicken or fish, or as a dip with crudites or corn chips.

9. 9

   In a large kettle simmer potatoes in salted water to cover until tender when pierced with a fork, about 10 minutes, and drain in a large colander.

10. 10

    In a large saucepan cook beans in 3 inches salted boiling water over high heat until crisp-tender, about 3 to 5 minutes.

11. 11

    With tongs or a slotted spoon transfer beans to colander with potatoes and drain well.

12. 12

    In a large bowl toss together warm potatoes, beans, herbs, dressing and salt and pepper to taste.

13. 13

    Salad may be made 1 day ahead and chilled, covered.

14. 14

    Serve salad warm or at room temperature.

* Per serving · 4 servings · Values may vary.