Southwest Potato and Corn Salad
A great-tasting potato and corn salad, perfect for picnics, potlucks and barbecues.
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
- Bring the potatoes and 3 quarts water to a simmer in a large pot and cook until tender, about 10 minutes.
- Drain and gently toss warm potatoes with the vinegar and season with salt and pepper.
- 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.