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Showing posts with label fresh. Show all posts
Showing posts with label fresh. Show all posts

Tuesday, August 3, 2021

Southwestern Potato Salad / #FarmersMarketWeek

It is the third day of #FarmersMarketWeek, and I thought this was the perfect day for a side dish! I love a little bit of zip in my food, and this Southwestern Potato Salad, with its creamy sauce of both mayo and sour cream, onion, peppers, and cilantro for a start, definitely delivers the flavor!
Make this recipe a couple hours ahead of your serving time. Time spent in the fridge once the salad is put together, helps the ingredients come together in a melody of happy harmony.



Southwestern Potato Salad
(serves 7-10)
(printable recipe at end of page)

1.5 pounds Baby Red Potatoes
1.5  pounds Baby Yellow Potatoes
1 cob of Corn
Butter
sprinkles of Chipotle Seasoning
1 small Red Pepper
1 small Yellow Peppers
1/2  cup Mayonnaise
1 tablespoons Sour Cream
1/2 teaspoon Mustard
2 teaspoons Sugar
1-2 Scallions 
Fresh Cilantro




I used both red and yellow baby potatoes for this recipe. Boil the potatoes for 15-20 minutes, checking them after 10 minutes. Drain water from the potatoes. Cut potatoes in quarters and leave the skin on for a little change of pace. 



Use a white and yellow cob of corn for some color and flavor. Cut the corn from the cob, add a pat of butter, and cook the corn in a frying pan on the grill. 



Stir the corn around the pan to help with browning. As it browns, sprinkle the southwest seasoning on the corn and stir the kernels. Set them aside once they are browned.


Start browning the peppers on the grill. The only thing to do with these is to turn the peppers as they burn, so the peppers char all around. You don't want them completely burned. When you are done, the outer skin will have separated from the pepper. Pull it off and discard it. Chop the remaining pepper into small pieces or strips.



Make the dressing. In a small bowl, combine together the sour cream, mustard, and sugar.


Chop the potatoes into quarters, add the mayo and sour cream mix, the fried corn, and the scallion. Add the pieces of red and yellow pepper also. Chop cilantro and add to mix.


     
 Mix everything together. Cover bowl and place in fridge for approximately 2 hours. Mix contents a few times while refrigerated.



Enjoy your Southwestern Potato Salad! 


 Farmer’s Market Week is always the first week in August. Whether you have a great local farm stand or market, are a member of a CSA or purchase your fruits and vegetables at the supermarket, follow our Pinterest board, for great recipes including those for appetizers, drinks, breakfast, lunch, dinner, dessert and more!


Thank you for stopping by today! I am so happy that you did! Find a printable copy of this recipe at the end of the page!


Here’s more Farmer’s Market Week Recipes: Check these out!

Breakfast Recipes

Starters and Sauce Recipes

Side Dishes Recipes

Main Dish Recipes

Dessert Recipes


potatoes, sour cream, mayo, corn on cob, chipotle seasoning, cilantro, peppers
side dish, picnic food, backyard eating,
american
Yield: 10-15
Author: The Freshman Cook
Southwestern Potato Salad

Southwestern Potato Salad

This Southwestern Potato Salad is bursting with flavor, and is easy to put together. The flavors are amazing with chipotle seasoning, baby red potatoes, baby yellow potatoes, mayo, cilantro and scallions.

Ingredients

  • 5 pounds Baby Red Potatoes
  • 5 pounds Baby Yellow Potatoes
  • 1 cob of Corn
  • Butter
  • sprinkles of Chipotle Seasoning
  • 1 small Red Pepper
  • 1 small Yellow Peppers
  • 1/2 cup Mayonnaise
  • 1 tablespoons Sour Cream
  • 1/2 teaspoon Mustard
  • 2 teaspoons Sugar
  • 2 Scallions
  • Fresh Cilantro

Instructions

  1. I used both red and yellow baby potatoes for this recipe. Boil the potatoes for 15-20 minutes, checking them after 10 minutes. Drain water from the potatoes. Cut potatoes in quarters and leave the skin on for a little change of pace.
  2. Use a white and yellow cob of corn for some color and flavor. Cut the corn from the cob, add a pat of butter, and cook the corn in a frying pan on the grill.
  3. Stir the corn around the pan to help with browning. As it browns, sprinkle the southwest seasoning on the corn and stir the kernels. Set them aside once they are charred.
  4. Start browning the peppers on the grill. The only thing to do with these is to turn the peppers as they burn, so the peppers brown all around. You don't want them completely burned, just a little charred all over. When you are done, the outer skin will have separated from the pepper. Pull it off and discard it. Chop the remaining pepper into small pieces or strips.
  5. Make the dressing. In a small bowl, combine together the sour cream, mustard, and sugar.
  6. Chop the potatoes into quarters, add the mayo and sour cream mix, the fried corn, and the scallion. Add the pieces of red and yellow pepper also. Chop cilantro and add to mix.
  7. Mix everything together. Cover bowl and place in fridge for approximately 2 hours. Mix contents a few times while refrigerated.
  8. Enjoy your Southwestern Potato Salad!
Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #Southwestern Potato Salad