Smokey Chipotle Potato Salad

1. Cut potatoes into uniform 3/4 inch dice or chunks.
2. Place diced potatoes in a stockpot and fill with cold water until covered by 1 inch.
3. Bring to a low boil and immediately reduce to a medium simmer.
4. Cook until the potatoes are tender. Test a few pieces by tasting them.
5. Drain potatoes and place in a full-size 4-inch steamtable pan.
6. Use 1 pan for 24 servings; use 2 pans for 48 servings. add corn kernels to the cooked potatoes.
7.  Combine the chipotle chiles, adobo sauce, vegetable oil, apple cider vinegar, white onion, sugar and salt in a blender.
8. Blend until well combined. Pour the dressing over the warm potatoes and gently stir to coat the potatoes.
9. Cover the pan partially and refrigerate until chilled to 40°F, at least 2 hours or over night.
10. Hold at or below 40°F until ready to serve.
11. Just before serving sprinkle with chopped fresh cilantro.

Note
Serving size= 1/2 cup which equals 1/2 cup starchy vegetables