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Smokey Chipotle Potato Salad
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
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
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.
Serving size= 1/2 cup which equals 1/2 cup starchy vegetables
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