Spicey Corn And Potato Salad Recipe

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Spicey Corn and Potato Salad

Shirlan Brown

By
@Shirlan

I created this recipe today because I had cold Yukon gold potatoes and I didn't want a mayo dressing. The pre-cooked and peeled potatoes saved a lot of time. Choices of potatoes for this salad would be Yukon Gold or New Red potatoes because of the texture of the potato.This is a good mix ahead salad and goes well with Bar-B-Que. My husband ate three servings of this at dinner.

Rating:
★★★★★ 1 vote
Serves:
6
Prep:
30 Min
Cook:
30 Min

Ingredients

4 lb
potatoes
1/2 c
corn, fresh or frozen
1/4 + c
italian dressing
1/2 c
sliced black olives
2 clove
finely chopped garlic
3
chopped green onions
1/2
chopped red onion
1
chopped celery rib
3 Tbsp
chopped pimento
1
chopped jalapeno pepper, seeded
1 Tbsp
dijon mustard
3 tsp
sugar
pinch
kosher salt
freshly ground pepper (mixed dried peppers if available.

Step-By-Step

1Boil potatoes day before or several hours before needed. Peel and chop when cooled. Refrigerate potatoes until cold before mixing with other ingredients.
2Mix all ingredients EXCEPT salt and pepper; add to potatoes.
3Marinate mixture in refrigerator overnight or a minimum of 6hrs.
4Just before serving add salt and pepper.
5Bring to room temperature or at least cool, but not cold temperature before serving.

About this Recipe

Course/Dish: Salads, Potatoes, Potato Salads
Dietary Needs: Vegetarian
Hashtags: #corn, #vegs