Corn and Red Potato Salad

potato salad

1 lb. very small red potatoes scrubbed

2 ears fresh corn (or 1 can whole kernel corn)

1 ripe avocado, diced

2 scallions (white and light green parts only), thinly sliced

1/4 cup finely chopped fresh cilantro leaves

2 Tbsp. fresh lime juice

1 garlic clove, minced

1/2 cup extra virgin olive oil



  • In a medium saucepan cover potatoes with lightly salted water. Bring to boiling over high heat. Reduce heat to medium and cook potatoes until tender when pierced with the tip of a knife, about 20 minutes. Drain, rinse under cold water, and drain again. Cut each potato in half, transfer to a medium bowl and refrigerate to cool
  • If using fresh corn, cook it in the grill with the lid closed as much as possible, until the kernels are brown. Turn often. Cut kernels from cobs
  • Add corn to bowl with potatoes along with avocados, scallions, and cilantro
  • In a small bowl whisk together lime juice, and garlic. Gradually whisk in the oil. Pour over the potato mixture and toss to combine
  • Season with salt and pepper
  • Refrigerate until it is time to serve

Serve with Grilled Skirt Steak.

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