Potato Salad With Corn and Jalapeno Vinaigrette

“Tastes like summer. If you are avoiding mayonnaise, this is the potato salad for you. Try to find red jalapeno peppers for color, but green is fine too. Adapted from "Everyday with Rachael Ray," Summer 2009. The original recipe calls for grilled or broiled corn, but I skipped this step and it is mighty tasty as is.”
READY IN:
30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium bowl, whisk together oil, vinegar, mustard; season with salt and pepper.
  2. Whisk in onion and peppers.
  3. Meanwhile, boil potatoes in salted water until just tender, 5-10 minutes; drain and cool.
  4. Add potatoes and corn to vinaigrette and toss.

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