Saturday, July 9, 2011

Roasted Potato Salad with Corn, Tomato and a Jalapeno Lime Vinaigrette

Barbara requested a potato salad for her combo housewarming/birthday/last bash before the baby party... after the holiday weekend I felt a little over mayo-laden potato salads, so I decided to research some more funky potato salads.


This potato and corn salad recipe from the Splendid Table calls for lots of sunny summer produce, perfect for using up my fresh-from-the-farm corn on the cob, cherry tomatoes, jalapenos, and red potatoes. I didn't follow the directions exactly since I didn't feel like turning on the grill, but I roasted the potatoes (which I had cut into bite-sized pieces), toasted the corn, onion, and jalapeno in a cast-iron skillet, and just whisked the dressing together rather than busting out and dirtying the blender.

Fresh, tasty, a little spicy, and definitely not mayo-y!

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