Chipoltle-Chili Potate Salad

I'm what some people call a chili-head, and consequently have about a dozen chili recipes using beef, pork, or chicken (no tofu though).  I had been thinking of including another chili recipe in this newsletter, but with the temperatures consistently in the 90's it seemed like a better plan would be to save it until the first snowfall.  Summer days are more suited to a cold potato salad anyway; and as Will Rogers may have said, "I never ate a potato salad I didn't like."  Anyway, here's an attractive tasty potato salad that's perfect as a side dish in the grilling season.  And it at least partly satisfies my chili cravings!


1 and 1/2 lbs. red potatoes
1/2 C chipotle & chili mayo

1 T     red wine vinegar

4 oz. can green chilies

1 C    red pepper & red onion, finely chopped

1/2 C frozen corn, thawed

Cut potatoes into small cubes. 
Cook in boiling water for 12 min. 

Drain & cool somewhat. 

Combine mayo & vinegar. 

Mix all ingredients together. 

Cover and chill.