Smoky Chipotle and Cheddar Potato Salad

• 2 lb. (900 g) Yukon gold potatoes (about 6 large), peeled, cut into 1-inch cubes
• 1 cup frozen corn
• 1/2 finely chopped red onions
• 1 red pepper, chopped
• 3 Tbsp. finely chopped canned chipotle peppers in adobo sauce
• 1/3 cup Miracle Whip Original Spread
• 3/4 cup Cracker Barrel Shredded Old Cheddar Cheese
• 1/2 cup chopped fresh cilantro

1. Cook potatoes in boiling water in saucepan 15 min.
2. or until tender; drain.
3. Place warm potatoes in large bowl.
4. Add corn, onions, peppers and Miracle Whip; mix lightly.
5. Refrigerate 3 hours or until chilled.
6. Stir in cheese and cilantro just before serving.

frozen corn, red onions, red pepper, peppers, miracle, cheddar cheese, fresh cilantro

Taken from www.kraftrecipes.com/recipes/smoky-chipotle-cheddar-potato-salad-181801.aspx (may not work)