I was reading a recipe called Corn and Potato Salad from The Mom Chef , Taking on Magazines One Recipe at a Time. It looked similar to my Greta's Bean Salad recipe so I decided to make my own version of potato salad from these two recipes. It was a hit with Al and will be repeated throughout the summer. Al is always complaining that he is never able to eat the same thing twice, I am going to prove him wrong with this recipe.
Ingredients
1 package (1 pound) small gourmet tri-colored potatoes
1 cup frozen corn, thawed
1 avocado,diced
1 stalk celery, chopped
2 green onions, sliced
1/4 cup fresh parsley leaves
juice from one lime
3 cloves garlic
chipotle chili powder
olive oil
salt and pepper
Directions
In medium saucepan add garlic cloves and potatoes and cover with lightly salted water. Bring to boil and then cook until tender when pierced with a sharp knife.
Drain, rinse under cold water and drain again. Discard the garlic cloves. Cut potatoes in half. Transfer to a medium bowl, cover and refrigerate to cool.
When potatoes are cooled add remainder of ingredients, using as much olive oil and spices according to taste.
Cover and refrigerate.
Ingredients
1 package (1 pound) small gourmet tri-colored potatoes
1 cup frozen corn, thawed
1 avocado,diced
1 stalk celery, chopped
2 green onions, sliced
1/4 cup fresh parsley leaves
juice from one lime
3 cloves garlic
chipotle chili powder
olive oil
salt and pepper
Directions
In medium saucepan add garlic cloves and potatoes and cover with lightly salted water. Bring to boil and then cook until tender when pierced with a sharp knife.
Drain, rinse under cold water and drain again. Discard the garlic cloves. Cut potatoes in half. Transfer to a medium bowl, cover and refrigerate to cool.
When potatoes are cooled add remainder of ingredients, using as much olive oil and spices according to taste.
Cover and refrigerate.
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