Spicey Corn and Potato Salad

Spicey Corn And Potato Salad Recipe

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Shirlan Brown


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.

★★★★★ 1 vote
30 Min
30 Min


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

How to Make Spicey Corn and Potato Salad


  • 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.

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About Spicey Corn and Potato Salad

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

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