Prep Time 5 minutes Cook Time 15 minutes
This potato salad says PARTAAY! It's colorful, healthful and mayo free so it's perfect for a BBQ or picnic this holiday season.
by Christina Stanley-Salerno
What you'll need
- 2-1/2 pounds of red potatoes cut into 2-inch chunks
- Juice of 2 limes
- 1/3 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 large Jalapeno, seeded and finely chopped
- 1 red bell pepper, diced small
- 1/2 cilantro, finely chopped
- 1/2 cup corn kernels
Helpful Tip:
Toss in some black beans for extra color and a protein boost!
Notes:
Servings: 4-6
How to make it
- Place potatoes into a large pot. Cover with cold water and cook over medium heat. Cover pot with lid and bring to a boil. Reduce heat and remove the lid. Continue simmering potatoes until they are fork tender, about 15 minutes.
- Meanwhile, prepare your dressing. In a large bowl combine, lime juice, salt, pepper. Whisk to combine. Stir in jalapeno, bell pepper, cilantro and corn.
- Drain potatoes and place into bowl with dressing. Toss to coat. Serve warm or refrigerate.
