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Mexican Fiesta Potato Salad




Source of Recipe


Internet


List of Ingredients




4 medium boiling potatoes
1 cup fresh or frozen corn kernels
Lime Juice Vinaigrette, 1 recipe
1-2 jalapeno chiles, minced
½ medium red bell pepper, diced
½ medium green bell pepper, diced
½ cup finely chopped red onions
2 tablespoons chopped cilantro
Salt and freshly ground black pepper, to taste


Recipe



In a large pot, cover the potatoes with water and bring to a boil over high heat. Lower the heat, cover, and simmer 25-30 minutes, or until tender. Remove from heat, drain, and cool slightly. Peel and cut the potatoes into ½ inch to ¾ inch cubes. Cook the corn 2-3 minutes, drain, and refresh under cold running water.

In a large bowl, combine the potatoes and corn, then mix in the vinaigrette. Add the chiles, peppers, onions, and cilantro. Season with salt and pepper and mix well. Serve at room temperature or slightly chilled.

Lime Juice Vinaigrette:
¼ cup lime juice
¼ cup olive oil
½ teaspoon ground coriander seeds
½ teaspoon ground cumin

Whisk the ingredients in a small bowl.