Triple-Gold Potato Salad

1. 1

   1.

2. 2

   In large pot, combine potatoes, garlic, and cold water to cover by 2 inches.

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   Bring to a boil, reduce to a simmer, and cook 25 minutes or until potatoes are tender.

4. 4

   Drain, reserving garlic.

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   2.

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   In food processor, combine garlic, scallions, lime juice, olive oil, chipotle peppers, and salt, and process until pureed.

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   Transfer dressing to large bowl.

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   Add hot potatoes to dressing; toss to combine.

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   3.

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    Meanwhile, preheat broiler.

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    Place bell peppers, skin-side up, and corn on broiler pan and broil 6 inches from heat, turning corn as it browns, for 10 minutes or until the peppers are charred and corn is lightly browned.

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    When cool enough to handle, peel peppers and cut into 1/2-inch squares.

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    With a sturdy knife, cut corn from cob.

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    4.

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    Add peppers and corn to bowl with potatoes and toss well.

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    Serve warm, at room temperature, or chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.