2½ pounds red potatoes (8 medium size)
½ large red pepper, chopped
1 cup fresh or frozen sweet corn, cooked
4 radishes, ends trimmed and thinly sliced
2 green onions, finely chopped
½ jalapeno, finely chopped (optional)
¼ cup chopped cilantro
1. Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat, and cook until potatoes are easily pierced with a fork, but still firm, 20-25 minutes. Drain and set aside to cool.
2. When the potatoes are cool enough to handle, cut into bite size chunks (peel first if you prefer no potato skins). Add the red pepper, corn, radishes, green onion, and jalapeno.
3.Drizzle in the Chipotle Ranch dressing, and gently fold together, making sure all the ingredients are coated well. Add more dressing if you like. Sprinkle with cilantro, cover, and set in the refrigerator until ready to serve. Keeps in the refrigerator for up to 3 days.