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Salad Side Dish For School Smokey Chipotle Potato Salad
Boiled Ingredients 24 Servings 5 lbs. Russet potatoes, diced 1 1/2 cups yellow corn kernels, fresh frozen or canned 1 chile (canned chipotle chilies in adobo sauce) 2 tablespoons Adobo sauce 1/2 cup vegetable oil 1/2 cup apple cider vinegar 1/2 cup white onion, diced 2 tablespoons sugar 1 teaspoon salt 1/4 cup cilantro, fresh 48 Servings 10 lbs. Russet potatoes, diced 3 cups yellow corn kernels, fresh, frozen, or canned 2 chilies (canned chipotle chilies in adobo sauce) 4 tablespoons Adobo sauce 1 cup vegetable oil 1 cup apple cider vinegar 1 cup white onion, diced 4 tablespoons sugar 2 teaspoons salt 1/2 cup cilantro Preparation Cut potatoes into uniform 3/4 inch dice or chunks. Place diced potatoes in a stockpot and fill with cold water until covered by 1 inch. Bring to a low boil and immediately reduce to a medium simmer. Cook until the potatoes are tender. Test a few pieces by tasting them. Drain potatoes and place in a full-size 4-inch steamtable pan. Use 1 pan for 24 servings; use 2 pans for 48 servings. add corn kernels to the cooked potatoes. Combine the chipotle chiles, adobo sauce, vegetable oil, apple cider vinegar, white onion, sugar and salt in a blender. Blend until well combined. Pour the dressing over the warm potatoes and gently stir to coat the potatoes. Cover the pan partially and refrigerate until chilled to 40°F, at least 2 hours or over night. Hold at or below 40°F until ready to serve. Just before serving sprinkle with chopped fresh cilantro. Note Serving size= 1/2 cup which equals 1/2 cup starchy vegetables Nutrition Calories130 Fat4.7g Sodium107mg Carbohydrates21g Fiber2g Protein2g Potatoes USA Disclaimer
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