Potato Salad with Corn and Jalapeno Vinaigrette
Brighten up your table with this vibrant and flavorful Potato Salad with Corn and Jalapeno Vinaigrette! This fresh twist on a classic combines tender baby potatoes with smoky, charred corn and a zesty homemade vinaigrette bursting with lime juice, honey, and a kick of jalapeno heat. The addition of minced garlic, crisp red onion, and fresh cilantro ties it all together, while a garnish of sliced jalapenos and extra cilantro adds a beautiful pop of color. Perfect as a side dish for barbecues, picnics, or weeknight dinners, this potato salad can be served warm, chilled, or at room temperature for ultimate versatility. Ready in just 40 minutes, this easy recipe delivers bold summer flavors your guests will love.
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Recipe Information
Ingredients
- 1.5 lbs Baby potatoes
- 1.5 cups Fresh corn kernels
- 2 Jalapeno peppers
- 0.25 cups Extra-virgin olive oil
- 3 tbsp Fresh lime juice
- 1 tsp Honey
- 2 Garlic cloves, minced
- 0.25 cups Fresh cilantro, chopped
- 0.5 cups Red onion, finely diced
- 2 Green onions, thinly sliced
- 1 tsp Kosher salt
- 0.5 tsp Freshly ground black pepper
Instructions
Place the baby potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water.
Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for 12-15 minutes or until they are fork-tender.
While the potatoes are cooking, heat a dry skillet over medium-high heat and add the corn kernels. Toast for 3-5 minutes, stirring occasionally, until they are lightly charred. Set aside.
To prepare the vinaigrette, finely mince one jalapeno and thinly slice the other for garnish. In a small bowl, whisk together the minced jalapeno, olive oil, lime juice, honey, garlic, 1/4 cup chopped cilantro, salt, and pepper until emulsified.
Once the potatoes are cooked, drain them and allow them to cool slightly. Cut them into halves or quarters, depending on their size, and transfer them to a large mixing bowl.
Add the charred corn, red onion, green onions, and about 3/4 of the prepared vinaigrette to the bowl with the potatoes. Toss gently to combine, ensuring all the ingredients are well coated.
Taste and adjust seasoning with additional salt and pepper, if needed.
Transfer the potato salad to a serving dish. Drizzle the remaining vinaigrette over the top, and garnish with the sliced jalapeno and additional cilantro.
Serve warm, at room temperature, or chilled. Enjoy!
Nutrition Facts
Calories |
239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.8 g | 14% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 117 mg | 5% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 5.2 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 705 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
