Potato Salad With Corn And Jalapeno Vinaigrette Recipes

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GRILLED POTATO AND CORN SALAD



Grilled Potato and Corn Salad image

Corn salad and potato salad are two summer classics. I smashed 'em together for a crowd-pleasing side that we love with burgers. Locally sourced ingredients from the farmers market make it extra special. —Donna Gribbins, Shelbyville, Kentucky

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 10 servings.

Number Of Ingredients 14

2 pounds medium Yukon Gold potatoes, cut into 1/4-inch thick slices
2 tablespoons olive oil, divided
2 poblano peppers
4 medium ears sweet corn, husked
6 green onions
2/3 cup sour cream
1/4 cup mayonnaise
2 tablespoons lime juice
1 cup crumbled Cotija cheese
1/4 cup chopped fresh cilantro
1-1/2 teaspoons grated lime zest
1/2 teaspoon salt
1/4 teaspoon pepper
Lime wedge, optional

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 5 minutes. Drain potatoes and toss with 1 tablespoon oil., Grill poblanos, covered, over high heat until skins are blistered and blackened on all sides, 8-10 minutes, turning occasionally. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat., Brush corn with remaining 1 tablespoon oil. Place potatoes in a grill basket. Grill corn and potatoes, covered, over medium heat until tender and lightly browned, 12-15 minutes, turning occasionally. Cool slightly. Grill green onions until blackened, 5-6 minutes. Cut into 1-in. pieces and place in a large bowl. Peel off and discard charred skin from poblanos; remove stems and seeds. Cut peppers into 1/2-in. pieces and add to onions. Cut corn from cobs, add corn and potatoes to peppers., In a small bowl, whisk sour cream, mayonnaise and lime juice until blended; stir in cheese, cilantro, zest, salt and pepper. Add to potato mixture, stir to coat. Refrigerate, covered, at least 1 hour before serving. If desired, top with additional Cotija cheese, cilantro and serve with lime wedges.

Nutrition Facts : Calories 260 calories, Fat 14g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 347mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.

CORN-POBLANO POTATO SALAD



Corn-Poblano Potato Salad image

For your next gathering, whip up this creamy potato salad made with poblanos, mayonnaise, buttermilk, parsley and pickled jalapenos. Charring, a signature cooking technique in Mexico, deepens the flavor and brings out a subtle sweetness of ingredients like poblano peppers and corn.

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 8

2 pounds small red potatoes, quartered
Kosher salt
2 poblano chile peppers
4 ears of corn, husked
1/2 cup mayonnaise
1/2 cup buttermilk
1/2 cup chopped fresh parsley
2 tablespoons chopped pickled jalapeños, plus 2 tablespoons brine

Steps:

  • Put the potatoes in a large pot and add water to cover; season with salt. Bring to a boil, then reduce the heat and simmer until tender, about 12 minutes. Drain and let cool.
  • Meanwhile, char the poblano peppers directly over a gas burner on medium heat or char on the grill; place in a bowl, cover and let cool. Char the corn over the burner or on the grill; let cool. Peel, seed and chop the poblanos. Cut the corn kernels off the cobs.
  • Whisk the mayonnaise, buttermilk, parsley, pickled jalapeños and brine in a large bowl; season with salt. Add the potatoes, poblanos and corn; toss.

JALAPENO POTATO SALAD



Jalapeno Potato Salad image

Field editor Sarah Woodruff of Watertown, South Dakota puts a zippy spin on potato salad. It's perfect for a picnic!

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 10

6 medium red potatoes, peeled and cubed
2 celery ribs, chopped
2 hard-boiled large eggs, chopped
1/4 cup chopped onion
2 small jalapeno peppers, seeded and chopped
1/4 cup mayonnaise
3 tablespoons spicy brown mustard
3 teaspoons hot pepper sauce
1/4 teaspoon ground cumin
1/4 teaspoon pepper

Steps:

  • Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain; cool to room temperature. , In a large serving bowl, combine the potatoes, celery, eggs, onion and jalapenos. , In a small bowl, combine the mayonnaise, mustard, hot pepper sauce, cumin and pepper. Pour over potato mixture and toss gently to coat. Cover and refrigerate overnight.

Nutrition Facts :

POTATO SALAD WITH CORN AND JALAPENO VINAIGRETTE



Potato Salad With Corn and Jalapeno Vinaigrette image

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.

Provided by threeovens

Categories     Potato

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 294.2, Fat 14.3, SaturatedFat 2, Sodium 28.4, Carbohydrate 39.2, Fiber 4.4, Sugar 3.8, Protein 4.8

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