2 lbs Red Potatoes
1 Cob Corn (Oven-roasted with husk for 30 minutes at 350 degrees), Shucked
1/2 Red Onion, Finely Diced
1/2 Red Bell Pepper, Roughly Chopped
1/2 Cup Fresh Cilantro, Roughly Chopped
1/4 Jalapeño, Finely Diced
1/3 Cup Mayonnaise
1 TBS Olive Oil
Juice of 1 Lime
Salt, To Taste
Pepper, To Tast
- Boil red potatoes whole until they are fork tender (but not too tender). Drain water, and set aside to dry / cool.
- Mix remaining ingredients in separate bowl. Set aside.
- Take cooled red potatoes, and quarter. Mix in other ingredients. Chill in icebox for 30-minutes.
- Taste, and add salt as needed.