Almost EXACTLY a year ago (to the second) I participated for the first time in Saturday’s with Rachael Ray! I was so excited to participate in this virtual recipe exchange of sorts.
I shared a FAN-freakin’-TASTIC recipe for Beef ‘n’ Bean Burrito Burgers. These burgers were so tasty and I loved how the beans in the burger help ‘streach’ the ground beef as well as add flavor.
Along with those burgers I made this Grilled Corn and Red Potato Salad. I had intended on sharing this RR recipe the following Saturday (a year ago) as part of Saturday’s with Rachael Ray but never did. I keep having intentions of sharing this recipe but still never got to it and eventually forgot about it.
So today here is that long lost recipe for that potato salad! I liked this salad because it had a light vinaigrette (instead of a heavy creamy based dressing as found on most potato salads) and had the addition of corn. This is a great side dish for all those summer BBQs!
Note: Fresh grilled corn would be lovely in this salad (which is so plentiful this time of year) because of all the flavor it would add (but all I had was frozen corn). So if you have fresh use it, if not frozen corn can be used!
One Year Ago: Beef ‘n’ Bean Burrito Burgers
Two Years Ago: Israeli Spice Pork Chops
Corn-and-Red Potato Salad
Printable Version
Prep Time: 15 Minutes Cook Time: 20 minutes Serves 8
1/2 cup extra-virgin plus 1 tablespoon olive oil
4 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 medium red onion, chopped
2 jalapeno chilies, seeded and finely chopped
10 red potatoes (about 3 pounds)
1/2 teaspoon chili powder
1 1/2 cups frozen corn, thawed
In a medium bowl, whisk together the 1/2 cup olive oil, vinegar, mustard and salt and pepper. Whisk in the onion and chilies.
In a pot of salted water, bring the potatoes to a boil and cook until just tender, about 20 minutes. Drain, let cool, then cut into bite-size pieces. Add to the vinaigrette.
Meanwhile, preheat the broiler. Toss the corn with the 1 tablespoon olive oil and chili powder. Place corn on baking sheet and broil the corn for 3-4 minutes.
Add the prepared corn kernels to the potatoes and vinaigrette; toss to combine.
adapted from Everyday with Rachael Ray Magazine, June/July 2009
I agree..this is the perfect dish for a bar-b-que. Thank you for finding and posting!
It's crazy to think that I've been doing Saturdays with RR for over a year now!! Thanks again for participating – I'm glad you found this long lost recipe!