A fabulous make-ahead main dish salad!
Southwest
Potato and Corn Salad
- 2 pounds red potatoes
(about 6 to 7 medium), cut into 1-inch pieces
3/4 cup frozen corn kernels, defrosted
1/4 cup red wine vinegar
Salt and pepper to taste
1/2 cup Cains Chipotle Ranch Dressing
3 tablespoons mayonnaise
1/2 teaspoon ground cumin (optional)
1/2 cup jarred roasted red peppers, drained and chopped
1/2 cup scallions (green onions), chopped
2 tablespoons minced fresh cilantro (optional)
- Bring the potatoes and
3 quarts water to a simmer in a large pot and cook until tender,
about 10 minutes.
- Drain and gently toss
warm potatoes with the vinegar and season with salt and pepper.
- Let cool to room temperature
and stir in remaining ingredients. Serve.
Makes 6 to 8 servings.
Recipe provided courtesy
of Cains Foods, L.P., member of The
Association For Dressings and Sauces.
