Best Picnic Recipes: Southwestern Red Potato Salad It's not quite a picnic without potato salad. This colorful recipe incorporates red potatoes, corn and cilantro for a colorful, photogenic finish.
Salad Ingredients:
8 medium-sized red potatoes
3 ears corn on the cob with husks removed (or 2⁄3 cup corn kernels, cooked)
1 cup celery, diced
1⁄2 cup green onions
1⁄2 cup red onion, diced
1⁄2 cup cilantro, chopped
1 tablespoon olive oil (for brushing the potatoes)
Dressing Ingredients:
1⁄2 cup plain yogurt
2 tablespoons mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon lime juice
2 teaspoons Mexican seasoning
Directions:
Fully submerge corn in a shallow dish of water. Place the potatoes in a large pot; add water until potatoes are covered. Bring to a boil, then reduce to a simmer. Cook for 15 minutes, until potatoes are soft. Drain water from potatoes. Allow potatoes to cool, until they can safely be handled.
Heat the grill. Cut potatoes in half and brush with olive oil. Remove corn from the water. Place corn and potatoes on the hot grill. Cook potatoes for 5 minutes on each side. Cook corn for 15 minutes, flipping once so both sides are evenly cooked.
Once potatoes and corn are cool to the touch, chop potatoes into small, bite-sized pieces. Using a knife, remove the corn kernels from the cob. In a small bowl, combine dressing ingredients. In a large bowl, combine potatoes, corn, celery, green onions, red onion and cilantro. Pour dressing over the salad, and gently toss.
Recipe courtesy of Simply Organic
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