An easy potato salad recipe with a Southwestern twist, featuring creamy Yukon Gold potatoes, black beans, corn and a zesty chipotle dressing.
Cut the potatoes in half lengthwise and cut each half into thirds. Transfer potatoes to a large saucepan and cover with water by 1inch. Place over high heat and bring to a boil. Allow to boil for about 15-20 minutes, or until fork tender. Transfer the potatoes to a colander and strain thoroughly.
Place in a large mixing bowl and sprinkle with vinegar and gently toss. Set aside to cool.
In the meantime, make the dressing by adding mayonnaise, lime zest and juice, cumin, salt, adobo sauce, chili powder and black pepper to a bowl. Whisk to combine. Set aside until ready to use.
Add the black beans, corn, red bell pepper, onion, celery, cilantro and dressing. Stir ingredients together until mixed and transfer to the refrigerator to chill, about 3 hours. Once chilled, serve and enjoy.