Potato Salad With Corn and Jalapeno Vinaigrette |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Tastes like summer. If you are avoiding mayonnaise, this is the potato salad for you. Try to find red jalapeno peppers for color, but green is fine too. Adapted from Everyday with Rachael Ray, Summer 2009. The original recipe calls for grilled or broiled corn, but I skipped this step and it is mighty tasty as is. Ingredients:
1/2 cup olive oil |
6 tablespoons red wine vinegar |
1 1/2 teaspoons dijon mustard |
salt & freshly ground black pepper |
3/4 cup red onion, minced |
2 jalapeno peppers, minced |
3 lbs red potatoes, diced (about 10) |
2 cups corn, cooked |
Directions:
1. In a medium bowl, whisk together oil, vinegar, mustard; season with salt and pepper.
2. Whisk in onion and peppers.
3. Meanwhile, boil potatoes in salted water until just tender, 5-10 minutes; drain and cool.
4. Add potatoes and corn to vinaigrette and toss.
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