Servings: 8 as a side dish.
Combine the vinegar and 2 tsp. salt in a large bowl. Let sit to dissolve the salt. Put the potatoes and 2 Tbs. salt in a 6-quart pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat and reduce the heat to maintain a simmer. Cook the potatoes until barely tender when poked with a fork or skewer, 20 to 25 minutes. If the potatoes aren’t all the same size, remove them as they are cooked.
Gently drain the potatoes in a colander and set aside until just cool enough to handle. Using a paring knife, peel the potatoes by scraping off the skin. Cut the potatoes into 3/4-inch chunks. Add the potatoes to the bowl with the vinegar and gently stir with a spatula to coat. With your fingers, pull apart any pieces that are stuck together.
When the potatoes have completely cooled, gently fold the corn, bell peppers, Cheddar scallions, and cilantro into the potatoes. Fold in enough dressing to generously coat the potatoes (you may not need all of the dressing). Season to taste with salt and pepper. Serve at room temperature or refrigerate until cool.
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Great tasting potato salad, a nice change from basic potato salad.
My husband's favorite potato salad! I dry roasted the corn in a hot cast iron skillet first, but that's the only deviation I made from the recipe. It's light, flavorful, and easy to make. I will definitely be making this again. Thanks!
This potato salad is awesome . . . a definate make again :) I used baby red new potatos along with fresh grilled garden corn. I also kept out the cilantro and replaced it with italian flat leaf parsley. A fresh, bright twist on a classic summer dish
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