Corn-Potato Salad

By jacarroll4

Ingredients

• 1 (14 1/2-ounce) can diced potatoes drained
• 4 cups corn kernels (fresh or frozen), preferably white corn.
• 1 (4-ounce) can diced green chiles, drained or 1 poblano chile, roasted peeled and diced.
• 1/2 cup diced tri-color peppers or red bell peppers
• 1/2 cup mayo
• 1/2 cup sour cream
• Pinch cayenne pepper
• 2 tablespoons prepared ranch dressing
• 1 teaspoon fresh dill or cilantro (Optional)
• Salt and pepper to taste

Details

Servings 8

Preparation

Step 1

Combine potatoes,corn,chiles, or diced poblano and bell peppers in a salad bowl. (If using fresh kernels, cut from the cob, blanch for 30 seconds in boiling water, drain and cool.)
Combine mayo, sour cream, cayenne, ranch dressing and herbs if using. Add to salad and gently toss to coat.
Season with salt and pepper
Refrigerate until ready to serve.
Makes 8 servings.