Triple-Gold Potato Salad
The three golds in question are the buttery-fleshed Yukon gold potatoes, roasted yellow corn, and yellow bell peppers. This salad is nice and spicy.
  • 2-1/2 pounds Yukon gold potatoes, cut into 1-inch chunks
  • 4 cloves garlic, peeled
  • 8 scallions, thinly sliced
  • 1/3 cup fresh lime juice
  • 3 tablespoons olive oil
  • 2 chipotle peppers packed in adobo
  • 3/4 teaspoon salt
  • 3 ears of corn, husked
  • 2 yellow bell peppers, cut lengthwise into flat panels

1. In large pot, combine potatoes, garlic, and cold water to cover by 2 inches. Bring to a boil, reduce to a simmer, and cook 25 minutes or until potatoes are tender. Drain, reserving garlic.

2. In food processor, combine garlic, scallions, lime juice, olive oil, chipotle peppers, and salt, and process until pureed. Transfer dressing to large bowl. Add hot potatoes to dressing; toss to combine.

3. Meanwhile, preheat broiler. Place bell peppers, skin-side up, and corn on broiler pan and broil 6 inches from heat, turning corn as it browns, for 10 minutes or until the peppers are charred and corn is lightly browned. When cool enough to handle, peel peppers and cut into 1/2-inch squares. With a sturdy knife, cut corn from cob.

4. Add peppers and corn to bowl with potatoes and toss well. Serve warm, at room temperature, or chilled.

Nutritional Information
Per serving: 205 calories, 5.7g total fat, 0.8g saturated fat, 3.9g monounsaturated fat, 0.7g polyunsaturated fat, 3.8g dietary fiber, 4g protein, 38g carbohydrate, 0mg cholesterol, 231mg sodium.
Good source of: fiber, folate, lutein & zeaxanthin, magnesium, niacin, pantothenic acid, potassium, thiamin, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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