Printable Recipe

1-1/2 pounds red-skinned potatoes
1-1/4 cups frozen whole kernel corn, thawed
4 hard-boiled eggs, coarsely chopped
1/2 cup sliced celery
1/2 cup chopped red onion
1/2 cup chopped red bell pepper
1/3 cup Mazola® Corn Oil
1/3 cup apple cider vinegar
1/4 cup chopped fresh cilantro
1 tablespoon minced canned chipotle chilie in adobo sauce
3 cloves garlic, minced
3/4 teaspoon salt
1/2 teaspoon black pepper

     Place unpeeled potatoes in large saucepan. Cover with water. Bring to a boil over high heat, reduce heat to low, cover partially and simmer until potatoes are tender when pierced with sharp tined fork, about 25 to 30 minutes. Drain. Cut into 3/4-inch cubes.
     In large serving bowl, combine potatoes, corn, eggs, celery, red onion and bell pepper.
     In small measuring cup or bowl, combine corn oil, vinegar, cilantro, chipotle, garlic, salt and pepper; whisk together to combine.
     Pour dressing over potato mixture; toss gently.
     Cover and refrigerate several hours or overnight.

Recipe courtesy of ACH Food Companies, Inc.

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