Fresh Corn-and-Potato Salad

Southern Living
Makes 6 servings


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1 pound baby red potatoes
1/4 cup chopped fresh cilantro
3 tablespoons fresh lime juice
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 cups fresh corn kernels (about 6 ears)
1/2 large red bell pepper, diced
1 avocado, peeled and diced
1/2 cup sliced green onions


Hands-On: 35 Minutes
Total: 35 Minutes

1. Bring potatoes and salted cold water to cover to a boil in a large Dutch oven; boil 10 minutes or just until tender. Drain and let cool 15 minutes.

2. Whisk together cilantro and next 4 ingredients in a large bowl. Add warm potatoes, corn, and remaining 3 ingredients; toss to coat. Serve at room temperature or chilled.

Created date

March 2011