Potato Salad With Corn and Jalapeno Vinaigrette
- Reviews 2
Ready In: 30 mins
Serves: 8
Ingredients
- 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
Directions
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off