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Firecracker Potato Salad
Presented by Chef Tim Groody
Serves 8
2 # farmers market fingering potatoes
3 ears of corn
3 T olive oil
1 red pepper julienne
3 jalapeno peppers julienne
½ red onion julienne
1 T chopped garlic
1 T chili spice
1 tsp ground cumin
½ cup cherry tomatoes cut in ½
½ cup vegetable stock
3 T cider vinegar
½ cup extra virgin olive oil
2 T chopped rosemary
Boil potatoes whole in salted water until tender. Saute onion and pepper in olive oil until soft. Add corn. Cook for 3 minutes. Add garlic, tomatoes and spices. Cook 1 minute. Add vinegar and stock. Cook to reduce by ½. Drain liquid into a bowl. Let cool 10 minutes. Set corn aside to cool. When potatoes are cool cut in ½. Mix with the corn. Slowly add the extra virgin olive oil to the liquid. Whisking to form an emulsion. Add the rosemary, potatoes and corn. Mix thoroughly. Refrigerate. Toss just before serving. Place on a platter or in a bowl. Decorate with sparklers. Enjoy!
