Roasted Corn Potato Salad
Description:
Combining roasted corn, creamy dressing, and zesty spices, this potato salad is perfect for any gathering!
Ingredients:
- 2 lbs russet potatoes, peeled and chopped into 1/2-inch pieces
- 2 teaspoons kosher salt (for boiling potatoes)
- 6 hard-boiled eggs, chopped small (optional)
- 1 cup mayonnaise
- 1/4 cup chicken or vegetable stock
- 1-3 tablespoons Cholula hot sauce
- 2-3 tablespoons fresh lime juice (about 1 large lime)
- 1 teaspoon kosher salt (adjust to taste)
- 1 teaspoon sugar (adjust according to taste)
- 1/4 teaspoon ground red chili powder
- 1 teaspoon freshly ground black pepper
- 6 large ears of corn, kernels removed
- 1/4 cup red onion, finely chopped
- 1/4 cup cotija cheese, crumbled
- 2 tablespoons fresh cilantro or parsley, chopped small
Directions:
- Cook the Potatoes:
- Add the peeled and chopped potatoes to a pot of boiling water with 2 teaspoons of kosher salt. Cook until the potatoes are tender and can be easily pierced with a fork, about 10 minutes. Drain and allow to cool.
- Prepare the Dressing and Corn:
- In a large saucepan, combine the mayonnaise, chicken or vegetable stock, Cholula hot sauce, lime juice, 1 teaspoon kosher salt, sugar, ground red chili powder, and freshly ground black pepper.
- Add the corn kernels to the saucepan. Warm the mixture over medium heat, stirring occasionally until everything is heated through.
- Mix the Salad:
- Transfer the cooled potatoes to a large mixing bowl. If using, add the chopped hard-boiled eggs.
- Pour the warm corn mixture over the potatoes and gently toss to coat everything evenly.
- Add Final Ingredients:
- Add the finely chopped red onion, crumbled cotija cheese, and chopped cilantro or parsley to the bowl. Mix everything together thoroughly.
- Serve:
- This salad can be served warm immediately or chilled in the refrigerator before serving.
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 8
Enjoy this flavorful twist on classic potato salad, perfect for any gathering!
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