Instructions: 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 servings.

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