Sassy Summer Potato Salad

This nontraditional potato salad is a recipe that’s been passed around our old squadron… I found the exact measurements from BHG online, but everything can be tweaked to fit your spice preferences or available ingredients. Our Safeway store had no corn on the cob (NONE!?!?) this week, so we had to survive with frozen, and I only used half a chili pepper just to be safe.  The salad is saucy and fresh and has just a bit of kick.  It’s wonderful for picnics or outdoor events because there is no mayo.  Since my grandmother’s traditional potato salad recipe passed with her, I’ve decided to make this my go-to, and not even try to mess around with the potato-mayo-hard-boiled-egg variety.

Corn, Avocado and Red Potato Salad (from Better Homes and Gardens)  (Additional Source)

Yield: 4 Servings

Ingredients:
1 lb. very small red potatoes, scrubbed
2 ears fresh corn
1 ripe Hass avocado, diced
4 medium radishes, thinly sliced (I used 8, because they were small)
2 scallions (white and light green parts only), thinly sliced
1/4 cup finely chopped fresh cilantro leaves
2 Tbsp. fresh lime juice
1 canned chipotle chile pepper in adobo sauce, minced
1 garlic clove, minced
1/2 cup extra virgin olive oil (I only used 1/4 cup)
Kosher Salt
Ground black pepper

Directions:
1. In a medium saucepan, cover potatoes with lightly salted water. Bring to boiling over high heat. Reduce heat to medium and cook potatoes until tender when pierced with the tip of a knife, about 20 minutes. Drain, rinse under cold water, and drain again. Cut each potato in half, transfer to a medium bowl, and refrigerate to cool.
2. Cook corn (preheat gas or charcoal grill to 450 or 500 degrees directly over coals or burners with the lid closed as much as possible, until the kernels are brown in spots all over, 8 to 10 minutes. Alternatively, roast corn in the oven in husks to preserve moisture at 350 degrees for 30 minutes.) When corn is cool enough to handle, cut kernels from cobs.
3. Add corn to the bowl with the potatoes along with the avocado, radishes, scallions, and cilantro.
4. In a small bowl whisk together lime juice, minced pepper, and garlic. Gradually whisk in the oil. Pour over the potato mixture and toss to combine. Season with salt and pepper.

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