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
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.