Yellow Potato Esquites Salad
Ingredients:
- 4 pounds Yellow Idaho® Potatoes, sliced ¼” rounds
- 2 tablespoons fresh garlic, minced
- 1 cup fresh cilantro, finely chopped
- 1 cup olive oil
- 12 each fresh corn on the cob
- 1 cup black beans, drained and rinsed
- 3 cups mixed bell peppers, ¼” dice
- 2 cups red onion, ¼” dice
- ¼ cup jalapeño pepper, finely chopped
- 2 tablespoons ground cumin
- 2 tablespoons chili powder
- Kosher salt, to taste
- ground black pepper, to taste
- 12 ounces (by weight) Cotija cheese
- 2/3 cup fresh lime juice
- 1 cup green onion, finely sliced
- 1 cup mayonnaise
Directions:
- Slice potatoes into ¼” slices.
- Blanch in boiling water for approximately 4-6 minutes, until ¾ of the way cooked. Set aside to cool.
- In a mixing bowl mix half of the garlic, half of the cilantro and the oil. Stir well.
- Place cooled potatoes into oil mixture. Let sit for 1 hour.
- Mark potatoes on hot char grill on both sides. Set aside to cool. Set aside a few whole sliced potatoes for garnish and dice the rest ¼”.
- Grill corn on char grill and remove kernels from the cob. Reserve.
- Mix all of the other ingredients except the lime juice, green onion & mayonnaise together in mixing bowl.
- Fold in the grilled diced potatoes and corn to the rest of the ingredients.
- Fold in lime juice and mayonnaise.
- Adjust seasoning if needed.
- Place in desired serving vessel. Garnish with whole grilled sliced potatoes, remaining cilantro, green onion & Cotija cheese.