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.
A light version but felt like it needed more depth. Grilling the corn sounds like a smart move. 2 out 3 of us really enjoyed the dish. I was a little underwhelmed.
BEST potato salad I have ever made. Perfect flavor and texture!
Great potato salad! I made a couple of changes to suit my family's preferences - cumin only a 1/4 tsp of powdered NO SEEDS and NO cilantro subbed parsley and a bit of tarragon and added a can of drained and rinsed beans.
The family is already asking that I make this again in the future.
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