Southwest Potato and Corn Salad

A great-tasting potato and corn salad, perfect for picnics, potlucks and barbecues.

Recipe Ingredients:

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
1/2 cup jarred roasted red peppers, drained and chopped
1/2 cup green onions, chopped
2 tablespoons chopped fresh cilantro leaves

Cooking Directions:

1. Bring the potatoes and 3 quarts water to a simmer in a large pot and cook until tender, about 10 minutes.
2. Drain and gently toss warm potatoes with the vinegar and season with salt and pepper.
3. 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.