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.


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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.

Directions Step-By-Step

1
Boil potatoes day before or several hours before needed. Peel and chop when cooled. Refrigerate potatoes until cold before mixing with other ingredients.
2
Mix all ingredients EXCEPT salt and pepper; add to potatoes.
3
Marinate mixture in refrigerator overnight or a minimum of 6hrs.
4
Just before serving add salt and pepper.
5
Bring 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