In charge of the potato salad for this year’s barbeque? Ditch the plain old classic salad and bring this one with a little flair from South of the Border. Its sweet and spicy kick, along with a fresh crunchy texture, may just well have all the guests kissing you instead of the cook at the grill. It’s a win/win; who really wants smoke in their face anyways?
3 carrots, diced
2 cans (15 ounces) whole corn kernels (or 2.5 cups frozen corn kernels)
1 red onion, diced
1 jalapeno pepper, seeds removed and finely diced
1 cup mayonnaise
4 tablespoons dijon mustard
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
1. Place the potatoes into a large pot with cold salted water, enough to just cover the potatoes. Bring the pot to a boil, then reduce heat to a simmer until the potatoes are fork tender (about 6-8 minutes). Drain and return them to the warm pot.
2. While the potatoes are boiling, sauté the corn with a teaspoon of olive oil in a skillet over medium-high heat until the kernels begin to brown on the edges. Season to taste with salt and pepper, remove from heat and set aside.
3. In a large bowl, whisk together the mayonnaise, dijon mustard, chili powder, salt, and pepper. Toss the potatoes, carrots, corn, red onion, and jalapeno together with the dressing until evenly combined. Allow to cool to room temperature before serving.
4. Wasn’t that easy? Now go eat!
* This can be prepared several hours, up to a day, in advance. It will actually taste even better, all the flavors from the dressing will have absorbed into the potatoes = yum!
I'm Not A Cook 