Easy fresh summer salad with mini red skinned potatoes with fresh sweet corn in a spicy jalapeno and cilantro dressing.
Course: Salad, Side Dish
Cuisine: BBQ, Gluten-free, Vegan, Vegetarian
Keyword: cilantro, potato salad, Tex Mex
Author: Trish | The In Fine Balance Food Blog
1cup mayo(vegan or conventional)
zest of one lime
juice of one lime
1/2 jalapeno pepperfinely chopped
1Tablespoonapple cider vinegar
1teaspoonAncho or Chipote chili powder(or use your favourite chili powder)
salt to taste
for the salad:
1cupsweet corn kernels(frozen works too, thaw first before adding to salad)
1red onion, peeled and thinly sliced
227gjar of roasted red peppersdrained and sliced
1large field tomato, diced(or half a pint of cherry tomatoes cut in half)
3lbsred skinned mini potatoes
In a medium saucepan, add potatoes and enough cold water to cover the potoates by an inch or so. Bring to a boil over high heat, add a teaspoon of salt and reduce heat to a simmer. Simmer until potato skins start to split and are fork tender. Drain in a colander and set aside while you prepare the rest of the ingredients.
Mix dressing ingredients together in a large bowl. You will use this bowl to toss the salad, so make sure it is large enough to hold the salad ingredients. Taste for seasoning. Be generous with the salt - be sure you can taste the lime, jalapeno and the cilantro.
Once potatoes are cool enough to handle, slice them in half, or quarters if very large and add them to the bowl with the dressing. They should be about bite-sized - I like mine big bites. Add remaining salad ingredients. Toss well. Serve at room temperature. Refridgerate if not serving immediately. Can be made several hours ahead.
Salad can be made a few hours ahead of time and kept refrigerated until ready to serve. Leftovers should be stored in the refrigerator - this salad makes a great lunch.To keep this salad vegan, make sure you use vegan mayo.I like little mini red potatoes for this salad because I can cook them whole. Cutting them after cooking helps the potatoes keep their shape.