Potato salad with fresh corn, red pepper and jalapeno

By á-2799

Ingredients

• 1 1/2 lbs baby potatoes
• 1/4 c white wine vinegar
• 1/2 tsp salt
• 1 roasted red pepper, diced
• 1 medium jalapeno seeded and minced
• 1/2 c fresh corn kernels
• 2 green onions, thinly sliced
• 3 tbsp chopped coriander'
• 3 tbsp olive oil
• 1/4 tsp ground 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 minutes. 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, green onions and coriander. Stir to mix. Whisk oil with remaining 2 tbsp vinegar, cumin and garlic. Add to potato mixture and toss. Add salt if needed..