South Western Potato Salad

As a child growing up, summer fare always included my mother's potato salad.  Although I  loved her recipe, I was always on the look-out for something lighter.  This is the best potato salad I have ever tasted.  There is no mayo base so you don't have to worry about food poisoning with the hot weather,and  the flavours are bright and tangy.  Childhood memories are good, but new memories can be even better!

Ingredients
1  red pepper
1 orange pepper
2 tablespoons finely chopped, jalapeno pepper  ( I use the kind that come pickled and sliced in a jar)
1 1/2 cups frozen corn kernels
2 garlic cloves, minced
2 cups diced, seeded, tomatoes
2 tablespoons canola oil
3 green onions, finely sliced
3 tablespoons fresh lime juice
1 1/2 pounds small red skinned potatoes cut into thick slices
salt and pepper to taste

Directions
Char peppers under broiler until blackened on all sides.  Enclose in a plastic bag and let stand 10 minutes.  Peel and seed peppers.  Chop into small pieces.

Combine peppers, corn, tomatoes, green onions, and jalapeno pepper in serving bowl.

Cook potatoes and garlic in large pot of salted water until potatoes are tender.  Drain.  Mix potatoes, garlic and vegetables.

Whisk canola oil, lime juice and salt and pepper.  Pour over potatoes and vegetables.  Toss lightly.