POTATO SALAD WITH CORN AND GREEN CHILES

3 ears of corn

3 pounds fingerling potatoes

3 large Anaheim and/or passilla chiles

1 cup diced sweet onion

2 cloves garlic chopped

1 tablespoon ground cumin

1/4 cup chopped cilantro

1/2 cup Sandi’s pepper vinegar

1/2 cup olive oil

salt and pepper

Cut the corn from the cob and barely cook with a few tablespoons of water.

Simmer the potatoes until just tender. When they are cool enough to handle, cut them into 1 inch chunks, and sprinkle them with the vinegar.

Deseed the chiles and dice them fine. Sauté the onion, garlic and chiles until softened, and sprinkle in the cumin toward the end.

Gently mix the potatoes, corn, and sautéed vegetables together with the olive oil, cilantro, salt, and pepper.

Serve this warm or at room temperature.

Option: If you like it spicy, add one minced jalapeno to the green chiles.

by Burk done at the Mt Vernon Market

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