Ingredients

• 3 pounds small red potatoes
• 1/4 cup chicken broth
• 1 cup cooked corn (cut from about 2 ears)
• 1/4 cup minced cilantro sprigs, washed well and spun dry
• 1/4 cup minced bottled roasted red pepper or pimiento
• 1/2 cup plain yogurt
• 1/2 cup chipotle mayonnaise
• 1 canned chipotles chile in adobo sauce, minced to a paste, with 1/2 teaspoon adobo sauce
• 2 teaspoons Worcestershire sauce
• 1 cup mayonnaise
• 2 pounds purple and/or white fingerling potatoes, scrubbed
• 1 pound green beans, trimmed
• 1/4 cup chopped mixed fresh herbs such as chives and garlic chives (with blossoms if desired)and thyme, parsley, mint, and summer savory leaves

Instructions

1. 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, cilantro, and red pepper.
2. 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.
3. In a bowl stir ingredients together until combined well. Sauce may be made 1 week ahead and chilled, covered.
4. Serve sauce in potato salad, with grilled chicken or fish, or as a dip with crudites or corn chips.
5. Yield: 1 cup
6. In a large kettle simmer potatoes in salted water to cover until tender when pierced with a fork, about 10 minutes, and drain in a large colander.
7. In a large saucepan cook beans in 3 inches salted boiling water over high heat until crisp-tender, about 3 to 5 minutes. With tongs or a slotted spoon transfer beans to colander with potatoes and drain well.
8. In a large bowl toss together warm potatoes, beans, herbs, dressing and salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered.
9. Serve salad warm or at room temperature.