Southwestern Potato Salad
On a hot summer evening, this is a refreshing version of the typical mayonnaise laden potato salad. Serve with grilled fish or chicken and sherbet for dessert!
Yield
8 servingsPrep
30 minCook
20 minReady
50 minIngredients
1 red onion, coarsely chopped or sliced
2 red bell peppers, coarsely chopped or sliced
2 cups fresh corn kernels (cut from 3-4 ears of corn)
Olive or vegetable oil
3# red potatoes, cut in 1-1/2" pieces
1 cup black beans, drained and rinsed
3/4 cup chopped fresh cilantro
Dressing
3-5 T. cider vinegar
1-2 T. fresh lime juice
1 tsp or more of chili powder
1 tsp or more of ground cumin
1/3 - 1/2 cup olive oil, or to taste
Ingredients
1 red onion, coarsely chopped or sliced
2 red bell peppers, coarsely chopped or sliced
2 cups fresh corn kernels (cut from 3-4 ears of corn)
Olive or vegetable oil
3# red potatoes, cut in 1-1/2" pieces
1 cup black beans, drained and rinsed
3/4 cup chopped fresh cilantro
Dressing
3-5 T. cider vinegar
1-2 T. fresh lime juice
1 tsp or more of chili powder
1 tsp or more of ground cumin
1/3 - 1/2 cup olive oil, or to taste
Directions
Salad: 1. Sauté onions and peppers in olive oil just until crisp tender.
Add corn kernels and sauté for 1 to 2 minutes more. Sprinkle Southwest seasoning over vegetables.
Boil new potatoes until just able to pierce with a knife. Don't overcook! Drain and cool quickly under cold running water.
Put corn, peppers, onions, potatoes, black beans, and cilantro in a large bowl.
Top with dressing and stir to get dressing on all veggies. Add kosher salt and fresh ground pepper, to taste.
Best served at room temperature.
Dressing: The quantities are varied, so make it according to your taste. Start with less of each ingredient and taste until you get it exactly right. 1. Put cider vinegar and lime juice into a screw top bottle. 2. Add seasonings and shake to mix. 3. Add olive oil and shake well to emulsify the mixture. Taste and adjust the flavor profile by adding more vinegar or juice, spices, or oil.
