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spicey corn and potato salad

(1 rating)
Recipe by
Shirlan Brown
Lufkin, TX

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 rating)
yield 6 serving(s)
prep time 30 Min
cook time 30 Min

Ingredients For spicey corn and potato salad

  • 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
  • 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
  • pinch
    kosher salt
  • freshly ground pepper (mixed dried peppers if available.

How To Make spicey corn and potato salad

  • 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.

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