(Serves 8)
Recipe courtesy Chef Galvarino Diaz, Corner Stone Catering
Chipotle Dressing:
- 1 tsp chipotle sauce (such as Cholula)
- 1 large egg yolk
- 1 tsp Dijon mustard
- 1 Tbsp white wine vinegar
- 1 cup vegetable oil
- ¼ cup chicken or vegetable stock
Potato Salad:
- 10 medium red potatoes
- 4 slices of crispy-cooked bacon, broken into pieces
- 3 scallions, trimmed and chopped
- 1 ear of corn, cooked, cooled, and kernels cut off
- ¼ cup jarred roasted red pepper, chopped
- salt and white pepper to taste
- ¼ cup chopped fresh cilantro
For the Dressing: In a medium bowl, whisk together the chipotle sauce, yolk, and mustard. Add the vinegar and mix well. Slowly drizzle in the oil, whisking continuously until incorporated. Gradually add the stock, until you achieve a pouring consistency.
For the Potato Salad: Bring a large pot of salted water to a boil. Add whole potatoes and cook until tender but firm, about 15 minutes. Drain, cool, and cut into bite-sized pieces.
In a large serving bowl, combine the potatoes, bacon, scallion, corn, and roasted red pepper. Add the chipotle dressing and toss gently to coat. Salt and pepper to taste, and sprinkle cilantro on top.
Corner Stone Caterers
544 Milton Rd, Rye
(914) 967-0035
www.cornerstonecaterers.com
