Fresh Corn and Fingerling Potato Salad | Red onion, fingerling potatoes and fresh corn come together in a sour cream/mayonnaise dressing.
INGREDIENTS
½ red onion, finely chopped
6 ears of corn, roasted or one 16-ounce bag of frozen corn, defrosted
2 pounds fingerling potatoes
2 roasted red peppers, skin removed
½ cup fresh cilantro, chopped
1 cup sour cream
½ cup mayonnaise
1 tablespoon olive oil
salt and pepper
PREPARATION
- Toss potatoes with olive oil and roast in a 400-degree oven for 25 minutes or until tender, cool.
- Carefully slice the corn off of each cob and add to a large bowl.
- Chop roasted red peppers into small pieces, add to bowl.
- Add onions, potatoes, sour cream and mayonnaise Combine thoroughly.
- Add salt and pepper to taste, then fold in cilantro.
- Chill until ready to serve.
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