Press enter to see results or esc to cancel.

Southwest Potato and Corn Salad recipe

A fabulous make-ahead main dish salad!

Recipe: Southwest Potatoand Corn Salad

2 pounds red potatoes (about 6 to 7 medium),cut into 1-inch pieces
3/4 cup frozen corn kernels, defrosted
1/4 cup red wine vinegar
Salt and pepper to taste
1/2 cup Cains Chipotle Ranch Dressing
3 tablespoons mayonnaise
1/2 teaspoon ground cumin (optional)
1/2 cup jarred roasted red peppers, drained and chopped
1/2 cup scallions (green onions), chopped
2 tablespoons minced fresh cilantro (optional)

  • Bring the potatoes and 3 quarts waterto a simmer in a large pot and cook until tender, about 10 minutes.
  • Drain and gently toss warm potatoes withthe vinegar and season with salt and pepper.
  • Let cool to room temperature and stirin remaining ingredients. Serve.

    Makes 6 to 8 servings.

    Recipe provided courtesy of Cains Foods,L.P., member of The Association For Dressings and Sauces.

    Foodie Fitness: Southwest Potato Salad & Onion Relish sides

    If the Southwest Potatoand Corn Salad recipe was useful and interesting, you can share it with your friends or leave a comment.

  • Comments

    1 Comment


    Grilled sweet potato salad with black beans, sweet corn, red pepper, avocado, cilantro, and lime. This fresh and healthy potato salad is always a hit at summer BBQ’s!

    Leave a Comment