Recipe: Potato and Tomato Salad

• By
• Caren McSherry

Image by Flickr/The Messy Chef
This summery potato salad is perfect for picnics and potlucks


This summery take on potato salad adds tomatoes, peppers and corn and skips the heavy mayo, so it's perfect to pack up for a picnic or potluck.

The recipe, by Ned Bell, can be found along with many others on the Food Network Canada website at foodnetwork.ca.


Ingredients

• 1-½ pounds small red or white-skinned potatoes

• 8 cloves garlic, peeled

• 2 medium poblano chilies

• 1 red bell pepper

• 2 cups seeded, diced tomatoes

• 1-½ cups corn kernels

• 3 green onions, chopped

• ¼ cup fresh chopped cilantro

• 2 Tbsp. oregano

• 3 Tbsp. fresh lime juice 

• 2 Tbsp. olive oil

Instructions

1. 

Boil potatoes in salted water until tender.
2. When three minutes remain in cooking time, add garlic cloves to the water.
3. Drain and let potatoes and garlic cool.
4. Once potatoes have cooled, cut in half and place in a bowl.
5. Mince garlic and add to potatoes. While the potatoes are cooking, char the chilies and red pepper. This can be done by placing peppers directly over a gas flame or under a broiler.
6. Watch peppers closely and rotate in order to blacken the skin on all sides.
7. When charred, place peppers in a plastic bag and let stand for 10 minutes.
8. Seed and peel the peppers. Cut into small pieces and add to cooled potatoes.
9. Add diced tomato and corn to salad and mix ingredient together.
10. Combine green onions, cilantro, oregano, lime juice and olive oil and pour over salad and toss.

Serves 4.

Recipe courtesy Caren McSherry from the Gourmet Warehouse


Originally published in TV Week. For daily updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.

---