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1
Quarter potatoes and in a steamer set over boiling water steam, covered, 10 to 12 minutes, or until just tender.
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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.
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3
Stir in corn, cilantro, and red pepper.
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4
In a small bowl, stir together yogurt and chipotle mayonnaise and stir sauce into potato mixture until combined well.
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5
Chill salad, covered, 1 hour for flavors to develop.
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6
In a bowl stir ingredients together until combined well.
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7
Sauce may be made 1 week ahead and chilled, covered.
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8
Serve sauce in potato salad, with grilled chicken or fish, or as a dip with crudites or corn chips.
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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.
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10
In a large saucepan cook beans in 3 inches salted boiling water over high heat until crisp-tender, about 3 to 5 minutes.
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11
With tongs or a slotted spoon transfer beans to colander with potatoes and drain well.
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12
In a large bowl toss together warm potatoes, beans, herbs, dressing and salt and pepper to taste.
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13
Salad may be made 1 day ahead and chilled, covered.
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14
Serve salad warm or at room temperature.
