From our Food & Drink Archives

Potato Salad with Corn, Red Pepper and Jalepeño


1 1⁄2 lbs (750 g) baby potatoes
1⁄4 cup (60 mL) white wine vinegar
1⁄2 tsp (2 mL) salt
1 roasted red pepper, diced 1 medium jalapeño, seeded and minced
1⁄2 cup (125 mL) fresh corn kernels, about 1 medium cob
2 green onions, thinly sliced
3 tbsp (45 mL) chopped coriander
3 tbsp (45 mL) olive oil
1⁄4 tsp (1 mL) ground cumin
1 garlic clove, minced


  1. Place potatoes in a pot and add enough cold salted water to cover. Bring to a boil, then cover and simmer gently until potatoes are just tender, 8 to 10 minutes. Meanwhile stir 2 tbsp (30 mL) vinegar with salt in a large bowl. Drain potatoes well. Slice larger potatoes in half, then turn immedi- ately into vinegar mixture. Cool.
  2. Once cool, add red pepper, jalapeño, corn, green onions and coriander. Stir to mix. Whisk oil with remaining 2 tbsp (30 mL) vinegar, cumin and garlic. Add to potato mixture and toss. Taste and add a little more salt if needed.
Serves 4-6


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