Mexican Fiesta Potato Salad Recipe
This snappy South-of-the-Border version of classic potato salad is culinary art at its best: marvelous tastes, contrasting textures, and pretty colors all combine to satisfy the senses beautifully. Creamy potatoes, toothsome corn, and lively peppers, onions and Mexican spices add up to a dish you’ll be asked to bring to many gatherings.
Once your family and friends taste it, you’ll see! Pure early-summer pleasure.
4 medium boiling potatoes
1 cup fresh or frozen corn kernels
Lime Juice Vinaigrette, 1 recipe
1-2 jalapeno chiles, minced
½ medium red bell pepper, diced
½ medium green bell pepper, diced
½ cup finely chopped red onions
2 tablespoons chopped cilantro
Salt and freshly ground black pepper, to taste
1. In a large pot, cover the potatoes with water and bring to a boil over high heat. Lower the heat, cover, and simmer 25-30 minutes, or until tender. Remove from heat, drain, and cool slightly. Peel and cut the potatoes into ½ inch to ¾ inch cubes. Cook the corn 2-3 minutes, drain, and refresh under cold running water.
2.In a large bowl, combine the potatoes and corn, then mix in the vinaigrette. Add the chiles, peppers, onions, and cilantro. Season with salt and pepper and mix well. Serve at room temperature or slightly chilled.
Lime Juice Vinaigrette
¼ cup lime juice
¼ cup olive oil
½ teaspoon ground coriander seeds
½ teaspoon ground cumin
1. Whisk the ingredients in a small bowl.
Adapted from “The Potato Harvest Cookbook” by Ashley Miller (Taunton Press, 1998). Copyright (c) 1998 by Ashley Miller. Reprinted by permission of Taunton Press.
Adapted from “The Potato Harvest Cookbook” by Ashley Miller (Taunton Press, 1998).