Ecuadorean Corn and Purple Potato Salad

"Clipped from an old issue of the Houston Chronicle newspaper, this is a great salad, perfect for lunch or a light dinner!"
 
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Ready In:
25mins
Ingredients:
15
Serves:
4
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ingredients

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directions

  • Cut the snow peas into thirds. Grate the carrots. Dice the celery. Chop the hardboiled eggs.
  • Mix the olive oil, lime juice, pineapple juice, chili powder, salt and pepper in a jar. Shake well to blend. Set aside.
  • Scrub the potatoes and pierce with a fork. Arrange in a circle in a microwave. Cook on high 4 minutes. Turn potatoes over and microwave another 4 minutes. Remove from the microwave and wrap in a towel.
  • Place corn and snow peas in a microwave-safe bowl. Cover and microwave on high 2-3 minutes, or until peas turn bright green. Stir in carrots, celery, and pineapple and let cool to lukewarm. Mix with half of the prepared dressing; refrigerate.
  • To serve, arrange lettuce on 4 plates. Peel and slice potatoes; arrange in a circle at the outer edges of the lettuce. Place the corn mixture in the center of the lettuce. Sprinkle with chopped eggs and parsley. Drizzle all with remaining dressing.

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Reviews

  1. This looked very interesting but as I was making it I got nervous...will all these things come together? YES! Wow! It seems a strange combination but it works. A nice summertime recipe because the neither the stove nor oven are used & the microwave only minimally. Prep got a but tedious. Everybody raved! I served this with jerk sauce slobbered pork chops & they paired very nicely with the salad. A most excellent summer meal. Thank you! Made for Aussie Tag 7/12.
     
  2. This is such a diverse recipe. Just a great way to make a new alternative from a simple potato salad.
     
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