Chipotle Ranch Potato Salad

Ingredients:

• 6-8 small red potatoes
• ¼ cup Silver Spring Chipotle Ranch
• 2 Tbsp. Silver Spring Chipotle Mustard
• 1/3 cup mayonnaise
• Juice and zest of ½ lime
• ¼ cup cilantro (or parsley)
• ½ small red onion, diced
• ½ cup corn kernels
• ½ seeded jalapeno (optional), finely diced
• ¼ Tsp. chili powder
• Salt to taste

Directions:

1. Cut potatoes into quarters and place in large pot and cover with water and bring to a boil over high heat.
2. Reduce to a low boil and cook for 13-15 minutes, until fork tender.
3. Combine Silver Spring Chipotle Ranch, Silver Spring Chipotle Mustard, mayonnaise, lime juice, lime zest, cilantro, red onion, corn, jalapeno, chili powder, salt, and pepper.
4. Drain water from the potatoes allow them to fully cool.
5. Remove skins if desired, and cut into ½ inch cubes.
6. Toss the potato cubes with the dressing mixture, cover and refrigerate for at least 4 hours.
7. Cover the salad and refrigerate for at least 4 hours.