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Southwestern-Style Potato Salad

8 large potatoes, peeled and cut in 1 1/2" chunks (or 2 lbs. new potatoes)

1/4 C. white wine vinegar

1 medium red bell pepper, chopped

2 medium green bell pepper, chopped

6 green onions, chopped

12 oz. can whole-kernel corn, drained and rinsed

1/2 C. sliced black olives

1/4 C. chopped fresh cilantro

Cook potatoes until tender when pierced with a fork. When potatoes are cooked, drain and cool for 10 minutes.

Put cooked potatoes into a large bowl and sprinkle with 1/4 C. white wine vinegar. Stir gently.

Add peppers, green onions, corn, olives and cilantro. Pour dressing over top and stir gently to combine.

Refrigerate until ready to serve. Make several hours ahead to allow flavors to blend.

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