Marie Gallo has always been a big fan of potatoes, having grown up in Belgium. So it’s fitting that she now lives in Idaho, which is the No. 1 producer of potatos in the United States.

Watch today’s Eye on Sun Valley video as she tackles a Mexican Chipotle Potato Salad made with Idaho red potatoes and a Honey Chipotle Vinaigrette, the recipe from the Idaho Potato Commission. It’s a slightly spicy version of a summertime favorite.

Mexican Chipotle Potato Salad

3 pounds Idaho red potatoes

1 (15 oz.) can black beans, rinsed and drained

1 (15 oz.) can corn, rinsed and drained

2 cups cherry tomatoes, halved

1 bunch green onions, chopped

1 jalapeno, diced

1 bunch cilantro, chopped

Salt and pepper to taste

½ cup queso fresco, crumbled (optional)

16 ounces Honey Chipotle Vinaigrette (see recipe)

Clean the potatoes and place them in a large pot. Cover with warm water and bring to a boil. Cook until the potatoes are knife-tender, about 30 to 40 minutes. Drain and set aside to cool slightly.

Once the potatoes are cool enough to handle, dice them into bite-sized pieces and add them to a large mixing bowl. Add the beans, corn, tomatoes, onions, jalapeno and cilantro. Season generously with salt and pepper.

Pour the honey chipotle vinaigrette over the salad and gently toss to combine. Sprinkle crumbled queso fresco on top. Serve warm, at room temperature or chilled.

HONEY CHIPOTLE VINAIGRETTE

3 tablespoons chipotle pepper in adobo sauce (canned)

8 cloves garlic, diced

Salt and pepper to taste

5 tablespoons olive oil

5 tablespoons rice and red wine vinegar

1 teaspoon cumin

2 tablespoons honey

Mix ingredients and pour over the potato salad.