I love Potatoes and i feel that they are given a bad rap and termed as unhealthy and bad for you. In my opinion, the way it is cooked makes a difference on it being healthy and a good source of carb or a phenominal source of fat ;). This potato salad though american in name is full of mediterranean flavors. I love mediterranean food esp. middle eastern food and i think this salad really packs in a punch for me. This is my submission to the Picnic Food Recipe event hosted by Anupama
Potatoes - 6 medium (remove skin)
Red Onion - 1 small
Cucumber - 1 meduim
Corn -1 cup or 2 ears of corn
Peppers -1 ( i used 1/2 red and 1/2 orange for color)
Capers - 1 tsp. liquid drained (optional)
Fresh Lime Juice - 2tbls
Garlic - 1 clove
Dijon Mustard - 1tbls
Salt and Pepper - 1/2 tsp each
Olive Oil - 3 tbls
Rosemary -1/2 a stalk if using fresh, or 1 tsp. of dried herb
Combine all the ingrediets for the dressing except olive oil and whisk well. Stream in the olive oil to the dressing while whisking it continuously. The dressing will be well combined. Make this dressing in the bowl in which you are planning to assemble the salad.
Boil the potatoes in salted water and cook till they are done and a little firm, not mushy. This is important, as the potatoes are the base of the salad. Drain the potatoes and let them cool.
When the potato is being boiled, assemble the rest. Dice the bell peppers, slice the onions thinly, cut the cucumber lengthwise then remove all the seeds using the help of a spoon to scoop it out and dice them too.Drop all these into the dressing.Now add the corn and the capers and mix it well into the dressing. Add the cooled potatoes to the dressing and serve rightaway or you can refrigerate this and eat it when you feel like having a snack. Keeping the picnic theme in mind, you can pack these in individual tupperwares and carry them to where you are off to relax and have fun. The salad improves in taste the longer it sits in the dressing, so can be prepared a day ahead!