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Fresh Corn-and-Potato Salad

Fresh Corn-and-Potato Salad

Southern Living APRIL 2011

  • Yield: Makes 6 servings
  • Hands-on:35 Minutes
  • Total:35 Minutes

Ingredients

  • 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

Preparation

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.

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Fresh Corn-and-Potato Salad recipe

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