• 1 tbsp olive oil
  • 1 pound Yukon gold potatoes, peeled and cut into 1/2-inch dice
  • 1 jalapeno, minced
  • 8 ears of corn, kernels removed
  • 1 medium red onion, thinly sliced
  • 1/4 cup cider vinegar
  • Salt
  • Snipped chives (optional)


1. In a large skillet heat olive oil until it shimmers Add the potatoes and cook over moderate heat until they start to brown, about 3 minutes. Stir and cook for about 2 minutes longer, until almost tender. Add the jalapenos and cook, stirring occasionally, until the potatoes and peppers are tender, about 5 minutes. Add the corn kernels and cook, stirring, until heated through, about 3 minutes.

2. Transfer the vegetables to a large bowl and stir in the onion and cider vinegar. Season the salad with salt. Garnish with chives (if desired) and serve.

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