Prep 20 mins
Cook 10 mins
Tastes like summer. If you are avoiding mayonnaise, this is the potato salad for you. Try to find red jalapeno peppers for color, but green is fine too. Adapted from "Everyday with Rachael Ray," Summer 2009. The original recipe calls for grilled or broiled corn, but I skipped this step and it is mighty tasty as is.
- 1⁄2 cup olive oil
- 6 tablespoons red wine vinegar
- 1 1⁄2 teaspoons Dijon mustard
- salt & freshly ground black pepper
- 3⁄4 cup red onion, minced
- 2 jalapeno peppers, minced
- 3 lbs red potatoes, diced (about 10)
- 2 cups corn, cooked
- In a medium bowl, whisk together oil, vinegar, mustard; season with salt and pepper.
- Whisk in onion and peppers.
- Meanwhile, boil potatoes in salted water until just tender, 5-10 minutes; drain and cool.
- Add potatoes and corn to vinaigrette and toss.
My husband loved this. I followed the recipe exactly, only subbing canned chopped jalapenos in place of fresh. Thank you for this "different" potato salad!
I needed to use up some red potatoes and went looking through my recipes to try and this easy one popped out at me. I like the fact there is no mayo. I followed the recipe exactly except I cut it in half. The only thing is I don't know why there's 1 tbsp of olive oil plus the 1/2 cup of olive oil. It didn't matter to me because I just used 1/4 cup. Just curious, though. Going in the keeper file. Thanks.