A vibrant and flavorful potato salad with a spicy chipotle kick, perfect for any occasion.
Blend the chipotle pepper, adobo sauce, garlic, olive oil, vinegar, pepper, and salt until smooth.
Adjust the spice level by adding more or less chipotle pepper.
Boil the red potatoes in a pot of water until tender, about 20 minutes.
Ensure the potatoes are cooked through but not overly soft to maintain texture.
Cool the potatoes completely, then cut them into bite-sized pieces.
Chilling the potatoes helps them hold their shape when mixed with the dressing.
Combine the potatoes, diced bell pepper, chopped red onion, corn, and cilantro in a large mixing bowl.
Mix gently to avoid breaking the potatoes.
Pour the dressing over the salad and toss to coat evenly.
Let the salad sit for a few minutes to allow the flavors to meld.
Serve the salad chilled or at room temperature.
Garnish with extra cilantro for a fresh touch.
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