First, the obvious. Those are not blue potatoes up there. I had no luck finding blue potatoes, so I went with baby reds, instead. The other minor substitution I made was shallots for red onions, because I used up all my red onion in last night's korma. Oh, and I took a lazy shortcut and used about a cup and a half of thawed, frozen sweet corn, instead of slicing the kernels from 3 ears of steamed corn on the cob.
Now, I don't want to seem disingenuous by gushing about practically every single recipe in this book, but seriously, again, this was super, duper good. The amount of chipotle called for gave immense flavor with just the right amount of heat. The pinto beans rounded everything out to make it a filling salad. When tasting the finished dish to determine if I wanted to add any more salt (no) or smoked paprika (yes), I found myself going back for more than one test bite. Maybe two, or three. Possibly four. Okay, maybe five. You know, to get it right.
For this recipe, Isa gives instructions to steam the potatoes, which I had never done before. I had always boiled potatoes before, when making a potato salad. The steaming technique turned out to be brilliant, however; the potatoes were tender while still firm, never mushy or falling apart.
This would be a great potluck dish; it's sure to impress folks.