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Grilled Corn and Red Potato Salad with Jalapeño Vinagarette Recipe

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This recipe for Grilled Corn and Red Potato Salad with Jalapeño Vinagarette is from Treasures from the Galley, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ c. plus 1 tbsp. extra virgin olive oil
6 tbsp. red wine vinegar
1½ tsp. Dijon mustard
salt and pepper
2 jalapeño chilies, seeded and finely chopped
10 red potatoes (about 3 lb.)
4 ears corn, unhusked
onion, diced (to taste)
Directions:
Directions:
In a medium bowl, whisk together olive oil, vinegar, mustard and ¾ tsp. salt and pepper. Whisk in chilies and onion.
In a pot of salted water, bring the potatoes to a boil and cook until tender, about 20 minutes. Drain, let cool, peel then cut into bite size pieces.
Add to vinaigrette.
Preheat broiler. Broil the corn in the husks, turning, until charred on all sides. Let cool; discard the husks and silk. Slice the kernels off cobs. Add the kernels to the potatoes and vinaigrette; toss to combine.

 

 

 

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