Southwest Potato and Corn Salad

2 pounds red potatoes (about 6-7 medium), cut into 1" pieces
3/4 cup frozen corn kernels, defrosted
1/4 cup red wine vinegar
Salt and pepper
1/2 cup Cains® Chipotle Ranch Dressing
3 tbsp Cains® Mayonnaise
1/2 tsp ground cumin (optional)
1/2 cup drained and chopped jarred roasted red peppers
1/2 cup chopped scallions
2 tbsp minced fresh cilantro (optional)
 
Bring the potatoes and 3 quarts water to a simmer in a large pot and cook until tender, about 10 minutes. Drain and gently toss warm potatoes with the vinegar and season with salt and pepper. Let cool to room temperature and stir in remaining ingredients.
 
Servings: 6

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