2 lbs. small red potatoes
1 cup fresh corn kernels (2 ears)
1/2 cup chopped celery
1/2 cup chopped red onion
1/2 cup chopped red bell pepper
1/2 cup chopped fresh cilantro
1 jalapeno pepper, seeded & finely chopped
1/4 cup fresh lime juice
1/4 cup extra virgin olive oil
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon Chipole Tobasco
Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; cool. Cut potatoes into 1/4-inch cubes. Place potatoes in a large bowl.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn; sauté 5 minutes or until lightly browned. Add corn, celery, onion, peppers & cilantro to potatoes; toss gently.
Combine Chipotle Tobasco, lime juice, oil, salt, and black pepper, stirring with a whisk. Drizzle over potato mixture, and toss gently. Serve warm, at room temperature, or cover and chill 1 to 24 hours.