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corn, bell pepper red potato salad

By lovetocookinTC, member

Posted: September 8th, 2010

Potato salads mix well with just about any ingredient, from plain to fancy. Customize your own potato salad with the Recipe Maker. Created Using: Potato Salad
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For the Dressing
2/3 cup mayonnaise
3 Tbs. Champagne vinegar
1/2 tsp. freshly ground black pepper
1/4 cup extra-virgin olive oil
2 tsp. chopped fresh oregano
1 Tbs. chopped fresh thyme
1 to 2 cloves garlic, pressed or mashed to a paste
1/2 tsp. crushed red pepper flakes
For the Salad
1 tsp. plain rice vinegar
kosher salt
3-1/2 lb. medium waxy potatoes, such as Yukon Gold or red (or 3-1/4 lb. baby potatoes), scrubbed clean
1 cup diced bell pepper (any color)
1/2 cup small-diced red onion
1 cup fresh sweet corn kernels, blanched
3/4 cup grated Cheddar
3/4 cup chopped fresh chives
3 Tbs. capers, rinsed, and chopped if large
3/4 cup chopped fresh flat-leaf parsley

Make the Dressing

Whisk all the dressing ingredients together in a small bowl.

Make the Salad

Combine the rice 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. (Baby potatoes will take 5 to 10 minutes.)

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. (Skip this step if using baby potatoes.) 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 bell peppers, red onions, sweet corn, Cheddar, chives, capers, and parsley 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 cold.


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