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Recipe Detail Page
Potato Salad with Fresh Corn, Red Pepper & Jalapeño
Summer 2012
Never mind if you’re a mayo or vinaigrette potato-salad person: this salad can be done either way while still combining all of the delicious flavours of summer. It has just a hint of spice to give it that extra kick.
1½ lbs (750 g) baby potatoes
¼ cup (60 mL) white wine vinegar
½ tsp (2 mL) salt
1 roasted red pepper, diced
1 medium jalapeño, seeded and minced ½ 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 (see TIP)
¼ 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 immediately 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 to 6
TIP For a mayo-dressed option, prepare recipe as above but substitute 1/3 cup (80 mL) mayonnaise for olive oil or ¼ cup (60 mL) mayonnaise and 2 tbsp (30 mL) plain yogurt. Taste and add a little more vinegar if needed.
