spicey corn and potato salad
(1 rating)
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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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(1 rating)
yield
6 serving(s)
prep time
30 Min
cook time
30 Min
Ingredients For spicey corn and potato salad
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4 lbpotatoes
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1/2 ccorn, fresh or frozen
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1/4 + citalian dressing
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1/2 csliced black olives
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2 clovefinely chopped garlic
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3chopped green onions
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1/2chopped red onion
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1chopped celery rib
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3 Tbspchopped pimento
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1chopped jalapeno pepper, seeded
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1 Tbspdijon mustard
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3 tspsugar
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pinchkosher salt
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freshly ground pepper (mixed dried peppers if available.
How To Make spicey corn and potato salad
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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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2Mix all ingredients EXCEPT salt and pepper; add to potatoes.
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3Marinate mixture in refrigerator overnight or a minimum of 6hrs.
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4Just before serving add salt and pepper.
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5Bring to room temperature or at least cool, but not cold temperature before serving.
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