Friday, June 12, 2009

Grilled Corn-and-Red Potato Salad with Jalapeno Vinaigrette


Here's a potato salad recipe for all you mayo haters!  I served this with grilled Bool Kogi from Trader Joes.  The meat was so tender even James could eat it!

1/2 cup plus 1 T extra-virgin olive oil
6 T red wine vinegar
1-1/2 t Dijon mustard
Salt and pepper
3/4 cup finely chopped red onion
2 jalapeno chiles, seeded and finely chopped 
10 red potatoes (about 3 pounds)
4 ears corn, unhusked

DIRECTIONS:
In a medium bowl, whisk together the olive oil, vinegar, mustard and 3/4 teaspoon each salt and pepper. Whisk in the onion and chiles. 2. In a pot of salted water, bring the potatoes to a boil and cook until just tender, about 20 minutes. Drain, let cool, peel, then cut into bite-size pieces. Add to the vinaigrette. 3. Meanwhile, preheat the broiler. Broil the corn in the husks, turning, until charred on all sides. Let cool, then discard the husks and silk. Slice the kernels off the cobs. Add the kernels to the potatoes and vinaigrette; toss to combine.

1 comment:

The McFarlane Family said...

Oh yum! I think this is the perfect potato salad for mayo haters like myself!

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