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Southwestern Gold Potato Salad




Source of Recipe


Internet


List of Ingredients




2 1/2 Lbs Butter Red Potatoes, (6-7) quartered, leave skins on
2 - ears corn with the shuck left on, soaked in cold water
1/2 Cup sliced green onions
1 Cup good-quality mayonnaise (Low-fat may be used.)
1/8 Cup grated Parmesan cheese
2 Tbsp fresh lime juice
1 Tsp Worcestershire sauce
1/2 Tsp salt
1/2 Tsp black pepper
1/4 Tsp garlic powder
1/4 Tsp cayenne pepper (Use more if desired.)
- - Optional: fresh chopped cilantro and chopped red pepper for garnish


Recipe



1. Roast corn on the grill, turning occasionally, for 20-25 minutes or until done. OR roast the corn in the oven at 400F for 20 min. Shuck the corn and carefully cut the kernels from the cobs with a sharp knife. Set corn kernels aside.

2. Boil potatoes in salted water for 12-15 minutes, or until tender but not mushy. Drain and let cool.

3. Place all remaining ingredients starting with sliced green onions and ending with the cayenne pepper in a very large mixing bowl. Stir well to combine. Add potatoes and corn to bowl. Mix thoroughly to combine. Adjust seasonings, chill, and serve.