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Gallery Recipe Summary Servings: 6

Ingredients Ingredient Checklist 3 pounds red-skinned potatoes, scrubbed 1 1/2 cups fresh corn kernels (cut from 3 ears of corn) 3/4 cup plain yogurt 3/4 cup sour cream 2 tablespoons lemon or lime juice 1/4 bunch chives, snipped to 1/2-inch lengths (about 1/4 cup) 1 fresh jalapeno, thinly sliced crosswise Salt and freshly ground pepper

Gallery

Recipe Summary Servings: 6

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 3 pounds red-skinned potatoes, scrubbed 1 1/2 cups fresh corn kernels (cut from 3 ears of corn) 3/4 cup plain yogurt 3/4 cup sour cream 2 tablespoons lemon or lime juice 1/4 bunch chives, snipped to 1/2-inch lengths (about 1/4 cup) 1 fresh jalapeno, thinly sliced crosswise Salt and freshly ground pepper

Directions

Place potatoes in a large pot of salted water and bring to a boil. Reduce heat and simmer for 20 minutes, or until tender. Remove from heat and drain. Let cool. Break potatoes into chunks with your fingers, or break them up with a wooden spoon.

Meanwhile, bring a small saucepan of water to a boil. Add corn and blanch until tender and bright yellow, about 3 minutes. Drain and let cool.

In a small bowl, combine yogurt and sour cream. Stir in lemon or lime juice, all but 2 tablespoons of the chives, and the jalapeno, and season to taste with salt and pepper.

In a large serving bowl, combine potatoes and corn, reserving some corn for garnish. Toss with dressing, and garnish with remaining corn and chives.

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All Reviews for Smashed Potato and Corn Salad

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Smashed Potato and Corn Salad

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest