Potato Salad with corn, red pepper and jalapeno

By AnnieMro

Ingredients

• 1 1/2 lbs. baby potatoes
• 1/4 cup white wine vinegar
• 1/2 tsp. salt
• 1 roasted red pepper, diced
• 1 jalapeno, seeded and minced
• 1/2 cup corn
• 2 green onions, thinly sliced
• 3 tbsp.chopped cilantro
• 3 tbsp. olive oil
• 1/4 tsp. cumin
• 1 garlic clove, minced

Preparation

Step 1

Place potatoes in a pot and add enough cold salted water to cover. Bring to a boil, then cover and simmer gently until potatoes are just tender, 8-10 mins. Meanwhile, stir 2 tbsp. vinegar with salt in a large bowl. Drain potatoes well. Slice larger potatoes in half then turn immediately into vinegar mixture. Cool. Once cool, add red pepper, jalapeno, corn, onions and cilantro. Stir to mix. Whisk oil with remaining 2 tbsp. vinegar, cumin and garlic. Add to potato mixture and toss. Taste and add a little more salt if needed.

TIP: For a mayonnaise-based option, prepare recipe as above but substitute 1/3 cup mayonnaise for olive oil or 1/4 cup mayonnaise and 2 tbsp. plain yogurt. Taste and add a little more vinegar if needed.