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Latin Red Potato and Corn Salad
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Brief Description
yummy, not like regular potato salad. no mayo, phew
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Main Ingredient
Potato
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Category: Beverages
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: flatmeeting
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Posted On: Aug 31, 2020
Number of Servings:
Ingredients:
- 2 bags - Baby Red Potatoes Quartered
- 3 ears - corn shucked, or 16oz frozen corn
- 1/4 - red onion thinly sliced
- 3/4 teaspoons - sea salt
- 5 cloves - garlic peeled
- 1 bunches - cilantro roots trimmed
- 1/2 cups - pumpkin seeds
- 1/2 cups - and 2 tbs olive oil
- 1 - lime's juice and zest
Directions:
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.
FOR PRESTO:
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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