Wednesday, November 2, 2011

Spicy Potato & Corn Salad


I love potato salad, as I'm sure most of us do. I don't eat it often and never make it though, as I don't want to eat tons of mayonnaise. But this potato salad has no mayonnaise and just 2 teaspoons of oil. And I love that it has beans, chipotle peppers, cilantro and of course my favourite corn.

It's a nice twist on traditional potato salad and makes a great meal salad. I liked eating it warm better than cold. It's too bad I didn't post in the summer when corn was in season! But I've added in instructions for using frozen corn which I'm sure would be just as good.

If this sounds good, you might also like:
Know Your Roots Salad
Back On Track Wheat Berry and Chickpea Salad
Quinoa Corn Salad
Spiced Squash, Lentil and Goat Cheese Salad

Spicy Potato & Corn Salad
Adapted from Appetite for Reduction

Serves 6

3 ears corn, shucked (or about 1 1/2 cups frozen corn)
2 pounds potatoes, peeled and cut into 1/2 inch pieces (I used red, white and blue)
3 tbsp red wine vinegar
2 canned chipotles, mashed into a paste
2 tsp olive oil
1 tsp agave
2 tbsp water
1/4 tsp salt
1 tsp garlic, grated on a Microplane grater or minced very finely
2 cups pinto beans, cooked (a little less than 1 cup dry or a 16 oz can drained and rinsed)
2 tbsp finely chopped red onion
1/4 cup chopped fresh cilantro
Mixed greens, for serving

Prepare your steaming apparatus while you prep your veggies.

First, if using fresh corn, steam the corn for about 5 minutes. Remove from the steamer and set aside until cool enough to handle. If using frozen corn, warm it in the microwave or on the stove with water, drain, then set aside.

Place the potatoes in the steamer, and steam for 7 to 10 minutes. The potatoes should be tender enough to pierce with a fork, but not falling apart. Remove from the steamer and set aside to cool.

In the meantime, prepare the dressing. In a small mixing bowl, stir together vinegar, chipotles, oil, agave, water, and salt. Grate in the garlic.

When the corn is cool enough to handle, cut it from the cob: Place it directly in a large mixing bowl, pointy side up, and use your chef's knife to cut down the sides. Once all the corn is in there, just break it up with your fingers. If using frozen corn, add the drained corn to the mixing bowl. Fold in the cooled potatoes, pinto beans, and red onion.

Add the dressing and toss to coat. Mix in the cilantro and taste for salt. Add more chipotle if desired. Either serve immediately over mixed greens, or if you want it cold then chill until ready to serve, then serve over mixed greens.

13 comments:

Helene said...

I tend to always make the same potato salad recipe. This one is nice for a change.

Joanne said...

Sigh. I REALLY miss fresh corn! This salad sounds delightful. I'm definitely saving it for next summer!

janet @ the taste space said...

Looks delicious, Ashley.... I should pull out AFR again to rekindle my interest in the cookbook again. :)

Hannah said...

Impeccable timing- I just bought what will likely be my last corn of the year! This sounds like the perfect way to use it up. :)

Meghan said...

I just made a modified version of this with green chilies and what I had on hand. yum!

Lucy @ Lucyeats said...

What a great recipe. It's nice to see some additions other than bacon =)

Luckily for me, it's just turning summer here in NZ so I'll be getting my little hands on some corn soon

Eileen said...

Ok, that looks *really* good. I may even have it for dinner tonight, only with red kidney beans instead of pintos. Nice!

Kristie said...

Looks awesome, minus the cilantro, which always freaks me out. I wonder what might be a good herb substitution.

Johanna GGG said...

this looked so good and was exactly what I had so I made a reduced version for E and myself tonight - it was fantastic - thanks so much

kimberleyblue said...

Beans and potatoes....sounds like one substantial salad. Would be a perfect thing to pack for lunches. It's nice skipping the mayo as well.

eatme_delicious said...

Kristie: I think you could just omit the cilantro and not worry about adding another herb.

Johanna GGG said...

made this on the weekend and just posted about it - re kristie's comment about cilantro - I didn't use it because I am not a fan and it was delicious (I made a few more changes too) - fantastic flavours

Xiaolu @ 6 Bittersweets said...

You had me at "spicy" =). I love this different take on the usual "potato salad." So much more fresh and appealing, not to mention flavorful.