Grilled Chicken & Corn Red Potato Salad With Jalapeno Vinaigrette

Foodista Cookbook Entry

Category: Side Dishes | Blog URL:

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


Jalapeno Vinaigrette
6 tablespoons red wine vinegar
1 1/2 teaspoons Dijon mustard
1/4 teaspoon pepper
a pinch of salt
2 jalapeno chiles, seeded and finely chopped
2 cups Grilled Chicken, chopped and diced
1 tablespoon extra virgin olive oil for drizzling on corn
1 fresh ear corn, with husked removed


Put the onions and jalapeno in a bowl
Add olive oil, vinegar, Dijon mustard, salt, and pepper.
Then whisk until the vinaigrette becomes a smooth dressing
In a pot of salted water, bring the potatoes to a boil and cook until just tender, about 20 minutes
Drain the potatoes and set aside to cool
Then cut into bite-size pieces
Grill the corn and keep turning until almost all sides have char marks, which should take about 10 minutes or less
Slice the kernels off the cobs
Add the corn to the potatoes
Then add the grilled chicken
Add the vinaigrette
The toss to combine all of the ingredients




When I think of potato salad, I think of eggs and lots of mayonnaise, ick! Sorry guys, do not get me wrong, I love potatoes and all things potatoes. However, I do not like potato salad that’s been over-killed with mayo. I simply cannot stomach all of that. Instead why not turn to a simple dressing such as jalapeno vinaigrette. Jalapeno vinaigrette??? Is that supposed to be spicy?? Nope, not at all! Red wine vinegar helps counteract the spiciness by mellowing out the, “Ahhh it’s hot, spicy! I need water, stat!” factor. Instead, red wine vinegar infuses a unique flavor in the dressing along with the Dijon mustard. Say good bye to the traditional mayo infested potato salad and say hello to this red potato salad that has been kicked up a notch. It will definitely make you think twice the next time you want to use mayonnaise! Grilled Chicken & Corn Red Potato Salad is quite simple and gets right to the flavor. You could serve it at a Labor Day barbecue, have it as a quick lunch on a hot day, heck even take it with you on a picnic! Unlike mayo it will not spoil too quickly outside of the fridge.

This is one of those recipes that you can tweak and add many different varieties of ingredients.


8 servings


Saturday, January 23, 2010 - 4:18pm


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