Latin Red Potato and Corn Salad Tell a Friend

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  • 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.
    1. Add garlic, cilantro, toasted pumpkin seeds, olive oil, lime juice, and sea salt to food processer
    2. Pulse on high until well-combined

    Brief Description

    yummy, not like regular potato salad. no mayo, phew

    Main Ingredient:


    Category:  Beverages

    Cuisine:  American

    Posted By:


    Posted On:

    August 31, 2020

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