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I really like potatoes but I have learned that there’s little nutrient content in them. However, I discovered that purple potato is loaded with antioxidants and high in potassium. In this recipe the purple potato stands out giving a pop of color to a typically bland-looking dish, making this a healthy side or a simple snack!
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Baby Red and Purple Potato Salad with Charred Corn
Baby Red and Purple Potato Salad with Charred Corn
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Prep Time 15 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Instructions
  1. Place all the potatoes in a large pot of salted water and bring to boil.
  2. Cook until just fork tender, about 15 minutes. Strain.
  3. Meanwhile, set your oven in broil and cook the corn turning onto all sides, until evenly browned, about 10 minutes.
  4. Add the cooked potatoes to a large bowl.
  5. Using a sharp knife, carefully cut the corn kernels off of the cobs and add to the bowl.
  6. Add the julienne red peppers, julienne red onions, yogurt, vegan mayo and cilantro and mix gently to combine.
  7. Season with salt and pepper and serve.
  8. Chill and serve!
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About Chef Chef Maria

Born in Venezuela, Chef Maria developed her passion for food as a young girl. In her early 20’s she came to the United States and entered the restaurant business in Boston MA. Later in San Diego CA she opened El Tucan Restaurant. It was in San Diego that Chef Maria was challenged by the culture and regional ingredients that ultimately contributed to the inventive style she’s known for today. Also during this time in San Diego, Chef Maria was introduced to organic produce importance of nutrition.

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