Recipe - Potato And Corn Salad With Chipotle Mayonnaise

3 pound Small red potatoes
One fourth cup Chicken broth
1 cup Cooked corn; (cut from about
2
; ears)
One fourth cup Minced washed; dried
coriander
; sprigs
One fourth cup Minced bottled roasted red
pepper or
Pimiento
One half cup Plain yogurt
One half cup Chipotle Mayonnaise; see *
Note

* Note: See the "Chipotle Mayonnaise" recipe which is included in this
collection.

Quarter potatoes and in a steamer set over boiling water steam, covered, 10
to 12 minutes, or until just tender. Transfer potatoes to a large bowl and
while still warm sprinkle with broth and salt and pepper to taste,
occasionally tossing gently with a rubber spatula until most of broth is
absorbed and potatoes have cooled to room temperature. Stir in corn,
coriander and red pepper. In a small bowl stir together yogurt and Chipotle
Mayonnaise and stir sauce into potato mixture until combined well. Chill
salad, covered, 1 hour for flavors to develop. This recipe yields 6