Tater Hot Picnic Salad

As if you need another potato salad recipe…. but I found this super delish accidentally vegan version that would be great for any Memorial Day parties you may be asked to bring food to this weekend. I took this salad to an Austin Food Bloggers Potluck last weekend and didn’t have any leftovers to bring home. (Pictures from the potluck are at the end of the post.) It’s a beautiful salad and just a little spicy.




Tater Hot Picnic Salad
From Sabroso! magazine

Serves 12

Ingredients:
Salad:
2 pounds small red potatoes, scrubbed and quartered (bite-size pieces)
1 t. olive oil
2 cups corn, fresh or frozen
¾ cup chopped celery
¾ cup finely chopped purple onion
¾ cup chopped red bell pepper
1 (15 oz.) can black beans, drained and rinsed
1 big jalapeno, seeded and finely chopped
1/3 cup chopped fresh cilantro

Dressing:
¼ cup olive oil
1/3 cup fresh or good quality bottled lime juice (I used a mix of both)
2 t. salt
1 t. black pepper
2 chipotle peppers, finely chopped

Directions:

Put a steamer basket in a Dutch oven with 1 inch of water. Add potatoes and bring to a boil. Reduce heat and steam for 10 to 15 minutes or until potatoes are just tender. Drain, then put into a large bowl and cool to room temperature.

Heat the olive oil in a skillet. Add corn and sauté about 5 minutes or until corn is lightly browned. Add the corn and the remaining salad ingredients to the potatoes.

In a separate bowl, whisk together the olive oil, lime juice, salt, and pepper. Stir in chipotles. Drizzle over salad, using only as much as you like. Cover and chill at least 2 hours and up to 24 hours.


Here’s a few pictures from the Potluck.

(This picture from Boots in the Oven. Please visit her blog for gorgeous photography and writing.) On the blanket are Cookie Madness and Vegan Vanguard; in the background is me (in the chair) with the Casserole Queens, who took on Bobby Flay in a Throwdown!

The man on the stairs is our host, The Soup Peddler. He is an incredible success story and if you have time, you should visit his website. Incidentally, he told me he thinks the soup recipes in VCon are incredible.

The Casa de Luz group, Fun With Your Food, her roomie I Don't Believe In Diets, and Vegan Vanguard.

On the right, our organizer, Relish Austin, and Thai Fresh.

The last of the food. This dish with the blue spoon was my potato salad.

Some cute little cuppers!

Behind the cute cuppers are Vegan Vanguard’s most delicious Chocolate PB Cupcakes. I need to ask her for her cake recipe. It was the softest cake I’ve ever had!

Have a super terrific Memorial Day weekend!