Chipotle Pepper Potato Salad

• 2 pounds red potatoes, peeled and cut into 1-inch cubes
• 1 cup chopped red onion
• 2 green onions, sliced
• 1/2 cup fresh or frozen corn, thawed
• 1/2 cup chopped sweet yellow pepper
• 1/2 cup chopped sweet red pepper
• 2 hard-boiled large eggs, chopped
• 1/4 cup minced fresh cilantro
• 1 cup mayonnaise
• 1/4 cup lime juice
• 4 chipotle peppers in adobo sauce, finely chopped, plus 2 teaspoons adobo sauce
• 2 garlic cloves, minced
• 2 teaspoons grated lime zest
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

1. Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool to room temperature.
2. In a large bowl, lightly mash 1-1/2 cups potatoes. Add the onions, corn, sweet peppers, eggs, cilantro and remaining potatoes.
3. In a small bowl, combine the mayonnaise, lime juice, chipotle peppers and adobo sauce, garlic, lime zest, cumin, salt and pepper. Pour over potato mixture and toss to coat. Refrigerate for 1 hour or until chilled.

red potatoes, red onion, green onions, sweet yellow pepper, sweet red pepper, eggs, fresh cilantro, mayonnaise, lime juice, peppers, garlic, lime zest, ground cumin, salt, pepper

Taken from www.tasteofhome.com/recipes/chipotle-pepper-potato-salad/ (may not work)