Recipe Detail

Latin Red Potato and Corn Salad

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Number of Servings:


  1. 2 bags - Baby Red Potatoes Quartered
  2. 3 ears - corn shucked, or 16oz frozen corn
  3. 1/4 - red onion thinly sliced
  4. 3/4 teaspoons - sea salt
  5. 5 cloves - garlic peeled
  6. 1 bunches - cilantro roots trimmed
  7. 1/2 cups - pumpkin seeds
  8. 1/2 cups - and 2 tbs olive oil
  9. 1 - lime's juice and zest


1. Add potatoes and enough cold water to cover in stockpot. Simmer on medium about 20 minutes (don't boil) until potatoes are fork tender. Drain
2. Lay potatoes flat on baking sheet to cool 10 minutes (still warm, not completely cooled)
3. Combine corn, onion, and salt in large bowl. Fold in potatoes, pesto sauce, and lime zest.
1. Add garlic, cilantro, toasted pumpkin seeds, olive oil, lime juice, and sea salt to food processer
2. Pulse on high until well-combined


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