INGREDIENTS

6 cups Red Rose Potatoes  
3 cups Green Beans  
1 1/2 cups Roasted Corn Kernels  
3 cups  Hams , ½" dice 
1 1/2 cups Grape Tomatoes , halved 
3/4 cup  Mayonnaise  
3 tsp. Chipotle Chiles in Adobo, minced 
3 Tbsp. Kosher Salt  
3/4 cup  Olive Oil  
6 Tbsp.  Lemon Juice  
3 tsp. Ground Cumin  
1 1/2 tsp. Black Peppers  
3 Tbsp. Chopped Chives  

DIRECTIONS

1.) Place potatoes in a large heavy pot. Cover with salted water and bring to a boil. Simmer potatoes until tender and easily pierced with a fork. Remove from heat, discard hot water and cool the potatoes under cold water. When potatoes are cool, cut into ½” chunks and place in a large mixing bowl.

2.) Trim the green beans and cut them into 1” pieces. Blanch the beans in boiling water for 1½ minutes and then immediately cool in an ice bath. Drain the beans and add to the bowl along with the potatoes.

3.) Add the corn kernels, ham chunks and tomatoes to the bowl.

4.) In a separate bowl, blend together the remaining ingredients. Pour the mixture over the potatoes and gently toss until thoroughly mixed.