Ecuadorean Corn and Purple Potato Salad

“Clipped from an old issue of the Houston Chronicle newspaper, this is a great salad, perfect for lunch or a light dinner!”

Ingredients Nutrition


  1. Cut the snow peas into thirds. Grate the carrots. Dice the celery. Chop the hardboiled eggs.
  2. Mix the olive oil, lime juice, pineapple juice, chili powder, salt and pepper in a jar. Shake well to blend. Set aside.
  3. Scrub the potatoes and pierce with a fork. Arrange in a circle in a microwave. Cook on high 4 minutes. Turn potatoes over and microwave another 4 minutes. Remove from the microwave and wrap in a towel.
  4. Place corn and snow peas in a microwave-safe bowl. Cover and microwave on high 2-3 minutes, or until peas turn bright green. Stir in carrots, celery, and pineapple and let cool to lukewarm. Mix with half of the prepared dressing; refrigerate.
  5. To serve, arrange lettuce on 4 plates. Peel and slice potatoes; arrange in a circle at the outer edges of the lettuce. Place the corn mixture in the center of the lettuce. Sprinkle with chopped eggs and parsley. Drizzle all with remaining dressing.

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