Grilled Corn & Red Potato Salad w/ Jalapeno Vinaigrette

By á-5782

Ingredients

• 1/2 Cup plus 1 TBSP EVOO
• 6 TBSP Red Wine Vinegar
• 1 1/2 tsp Dijon mustard
• S & P to taste
• 3/4 Cup finely chopped red onion
• 2 jalapeno chiles, seeded & finely chopped
• 3 lbs red potatoes
• 4 ears of corn, unhusked

Details

Servings 8
Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

Wisk EVOO, Vinegar, mustard & S&P then add the onions and chiles. Cook, cool, peel and cut potatoes into bite size pieces and add the vinaigrette. Broil corn until charred. Slice off kernels & add to the mixture.