South Western Potato Salad

Name: South Western Potato Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6-8 Servings
Ingredients: 1 roasted red pepper 1; 1 roasted orange pepper 1; 1 1/2 cups corn kernels, cooked 375 mL; 2 cups seeded tomatoes, diced 500 mL; 3 green onions, thinly sliced 3; 2 Tbsp finely chopped, seeded jalapeno pepper 30 mL; 1 lb small red potatoes, peeled, cut in half, halves cut into thick slices 500g; 2 garlic cloves, minced 2; 3 Tbsp canola oil 45 mL; 2-3 Tbsp lime juice 30-45 mL, salt and pepper to taste

Author:

Jamie Geller Test Kitchens

25minDuration
10minCook Time
15minPrep Time
6-8 ServingsServings

Ingredients

1 roasted red pepper 1
1 roasted orange pepper 1
1 1/2 cups corn kernels, cooked 375 mL
2 cups seeded tomatoes, diced 500 mL
3 green onions, thinly sliced 3
2 Tbsp finely chopped, seeded jalapeno pepper 30 mL
1 lb small red potatoes, peeled, cut in half, halves cut into thick slices 500g
2 garlic cloves, minced 2
3 Tbsp canola oil 45 mL
2-3 Tbsp lime juice 30-45 mL, salt and pepper to taste

Preparation

1 In a small bowl, combine peppers, corn, tomatoes, green onions and jalapeno pepper.
2 Meanwhile, cook potatoes and garlic in a large pot of salted water until potatoes are tender. Drain and rinse under cold water. Mix potatoes and garlic with vegetables.
3 Whisk canola oil, lime juice and salt and pepper. Pour over potatoes and vegetables. Toss lightly. Serve.

Source: canolainfo.org