This post was updated with new photography in October 2014!
Don’t you just love it when a recipe surprises you… in a good way?
There’s no better feeling – for me, anyway – than trying a new recipe and having it turn out just right. Especially when it’s off-the-cuff, impromptu and last-minute. That’s exactly how I found myself making this delicious potato salad.
We had some wonderful friends in town from Nova Scotia and decided to barbecue. We had salad, burgers and buns, but that just wasn’t enough. We needed a yummy side (carbs, naturally)!
I quickly took inventory of my pantry and fridge and then work to work on my trusty iPad (which is the greatest invention EVER for recipe-testers like me – no more laptops in the kitchen!), searching Google and my favourite blogs for the perfect potato salad recipe that wouldn’t require me to run out to the grocery store.
It didn’t take long – I found the perfect recipe, and I already had all the ingredients. It should come as no surprise to my readers that the recipe came from my beloved – yes, beloved – Canadian Living.
Ahh, Canadian Living. You complete me.
I am pretty sure this is the best potato salad I’ve ever had. In fact, it should probably be a “breaking news” item. My Other Half agreed that it was a pleasant surprise. I made it again last weekend for a girls’ night BBQ and it was hit yet again!
I can’t wait to make this again – and it’s so easy! I love that I typically have the ingredients in my pantry/fridge. It’s my new go-to for barbeque season. It has a bit of a kick, so if you’re sensitive to spicy things, only use 1 tbsp of the chipolte peppers.
Hope you enjoy it as much as we did – let me know how it goes!
- 4 lbs or 2kg of potatoes
- 4 tbsps vegetable oil
- 1/2 tsp salt
- 1/2 cup frozen corn
- 1 red pepper, chopped
- 2 green onions, chopped
- 3/4 cup mayo
- 1/3 cup table cream or whole milk
- 1/3 cup chopped fresh cilantro
- 2 tbsps lime juice
- 2 tbsps finely chopped canned chipotle peppers in adobo sauce
- 1/2 tsp cumin
- Pinch of salt & pepper
- Cut potatoes into 1-inch cubes and coat with oil and salt. Roast at 425 degrees, turning halfway through, for an hour. Let cool. Whisk together all dressing ingredients. Combine cooled potatoes, corn, red pepper and green onions. Add dressing and toss to evenly coat. Serve immediately or after refrigerating, but the dressing will soften the roast potatoes.
- Adapted from Canadian Living