Smoky Potato Salad with Corn and Chipotles

Red potatoes: We boil creamy red potatoes whole to keep them from falling apart while they cook. Thanks to their thin skins, they don't require peeling, which cuts down on prep time. You can also use Yukon gold potatoes or all-purpose white potatoes instead.

Corn: If you're able to source fresh corn for this recipe, it'll provide the best flavor and texture. To cook, boil the kernels in salted water until they lose their raw starchiness but still retain some snappy crunch, about 3 minutes. You can swap in frozen corn for fresh; just be sure to thaw it first.

Chipotle chiles: Canned chipotle chiles in adobo sauce are one of our favorite pantry staples for adding deep, smoky flavor to everything from soups and stews to marinades and condiments. Here, they take the place of traditional chili powder to add a smoky kick to the creamy, mayonnaise-based dressing.

Directions at marthastewart.com

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