mexican potato salad from sarah carey

288988625c22cb122b8ae223aa5a14376582ed5eSalt and pepper
3 lbs. (8 to 10) medium red potatoes, scrubbed
1/2 cup mayonnaise
1 tablespoon finely chopped chipotles in adobo or substitute chipotle powder
1 tablespoon lime juice
1 – 2 cup cooked corn kernels
finely chopped red onion
finely chopped cilantro

In a large pot, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife, 15 to 20 minutes. Drain and let cool completely. Cut potatoes into 1 1/2-inch pieces.

In a large bowl, combine mayonnaise, chipotles, lime juice, and corn. Add potatoes and red onion and toss to combine. Season with salt and pepper. Add cilantro.  To store, cover and refrigerate up to 1 day.