spicey corn and potato salad
(1 RATING)
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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prep time
30 Min
cook time
30 Min
method
---
yield
6 serving(s)
Ingredients
- 4 pounds potatoes
- 1/2 cup corn, fresh or frozen
- 1/4 + cup italian dressing
- 1/2 cup sliced black olives
- 2 cloves finely chopped garlic
- 3 - chopped green onions
- 1/2 - chopped red onion
- 1 - chopped celery rib
- 3 tablespoons chopped pimento
- 1 - chopped jalapeno pepper, seeded
- 1 tablespoon dijon mustard
- 3 teaspoons sugar
- pinch kosher salt
- - freshly ground pepper (mixed dried peppers if available.
How To Make spicey corn and potato salad
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Step 1Boil potatoes day before or several hours before needed. Peel and chop when cooled. Refrigerate potatoes until cold before mixing with other ingredients.
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Step 2Mix all ingredients EXCEPT salt and pepper; add to potatoes.
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Step 3Marinate mixture in refrigerator overnight or a minimum of 6hrs.
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Step 4Just before serving add salt and pepper.
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Step 5Bring to room temperature or at least cool, but not cold temperature before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Salads
Category:
Potatoes
Category:
Potato Salads
Diet:
Vegetarian
Keyword:
#corn
Keyword:
#vegs
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