Potato and Corn Salad with Chipotle Mayonnaise

• 3 pounds small red potatoes
• 1/4 cup chicken broth
• 1 cup cooked corn (cut from about 2 ears)
• 1/4 cup minced cilantro sprigs, washed well and spun dry
• 1/4 cup minced bottled roasted red pepper or pimiento
• 1/2 cup plain yogurt
• 1/2 cup chipotle mayonnaise
• 1 canned chipotles chile in adobo sauce, minced to a paste, with 1/2 teaspoon adobo sauce
• 2 teaspoons Worcestershire sauce
• 1 cup mayonnaise
• 2 pounds purple and/or white fingerling potatoes, scrubbed
• 1 pound green beans, trimmed
• 1/4 cup chopped mixed fresh herbs such as chives and garlic chives (with blossoms if desired)and thyme, parsley, mint, and summer savory leaves

1. Quarter potatoes and in a steamer set over boiling water steam, covered, 10 to 12 minutes, or until just tender.
2. Transfer potatoes to a large bowl and while still warm sprinkle with broth and salt and pepper to taste, occasionally tossing gently with a rubber spatula until most of broth is absorbed and potatoes have cooled to room temperature.
3. Stir in corn, cilantro, and red pepper.
4. In a small bowl, stir together yogurt and chipotle mayonnaise and stir sauce into potato mixture until combined well.
5. Chill salad, covered, 1 hour for flavors to develop.
6. In a bowl stir ingredients together until combined well.
7. Sauce may be made 1 week ahead and chilled, covered.
8. Serve sauce in potato salad, with grilled chicken or fish, or as a dip with crudites or corn chips.
9. Yield: 1 cup
10. In a large kettle simmer potatoes in salted water to cover until tender when pierced with a fork, about 10 minutes, and drain in a large colander.
11. In a large saucepan cook beans in 3 inches salted boiling water over high heat until crisp-tender, about 3 to 5 minutes.
12. With tongs or a slotted spoon transfer beans to colander with potatoes and drain well.
13. In a large bowl toss together warm potatoes, beans, herbs, dressing and salt and pepper to taste.
14. Salad may be made 1 day ahead and chilled, covered.
15. Serve salad warm or at room temperature.

red potatoes, chicken broth, corn, cilantro sprigs, red pepper, plain yogurt, mayonnaise, chipotles, worcestershire sauce, mayonnaise, purple, green beans, herbs

Taken from www.foodnetwork.com/recipes/potato-and-corn-salad-with-chipotle-mayonnaise-recipe.html (may not work)