HOW TO MAKE CHIPOTLE POTATO SALAD

INGREDIENTS

Cooking the potatoes in the microwave means this zippy salad can be prepared in one dish and in no time. So it’s great for last-minute entertaining.

3/4 cup mayonnaise
1/4 cup sour cream
1/4 cup finely chopped red onion
2 tablespoons minced fresh cilantro or parsley
1 to 2 tablespoons chopped canned chipotle peppers in adobo sauce
4 cups cubed (3/4 inch) small red potatoes
1/4 cup water
Salt and pepper

HOW TO MAKE CHIPOTLE POTATO SALAD

In a small bowl, combine mayonnaise, sour cream, red onion, cilantro and chipotle peppers; set aside.

Place potatoes and water in PYREX® No Leak Lids™ 7-Cup Round glass dish. Cover with PYREX® No Leak Lids™ and open the Easy Press Microwave Vent. Microwave on HIGH 10 minutes; let stand 5 minutes before removing from microwave. Test to see if potatoes are tender. If needed, microwave an additional 1 to 2 minutes. (There is no need to drain.)

Stir in chipotle dressing. Add salt and pepper to taste. Potato salad may be served warm or chilled.

TIPS:

1-EXTRA CONVENIENCE:

This creamy potato salad is so fast and easy. Not only is it made in the microwave, it may be served immediately or chilled and served the next day. If refrigerated, stir before serving.

2-GO SLOW WITH SPICE:

Chipotle peppers can be spicy. If you like milder flavors, use 1 tablespoon chopped chipotle peppers, then gradually add more to your liking.

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