Corn & Avocado Potato Salad

Even though it's September, it still feels very much like summer here in DC.

So in the interest in soaking up the last bits of summer, I'm going to post some of my favorite summer recipes while I still can!



(This is Minnesota, but suggests my state of mind...)

So it was hot here, and I was thinking about shish kabobs. And how much I love them. I think it's because they combine a lot of fresh elements together into one dish (I like them made with chicken, tomatoes, potatoes, and peppers). And then I thought about how you could mix a lot of those things into a dish without grilling them, and eat it cold. Perfect for a sweltering humid DC night. Below is what I came up with, with some added elements... and it was delicious.

But I can't take too much credit for this, since since I started making it I've noticed that there are actually a lot of "alternative potato salad" recipes out there similar to this one. I think that just goes to show, though, that other people like mayo-free potato salad... and the enduring deliciousness of potatoes with avocados.

I made a vegetarian (and vegan) version of this recipe, but you could very easily make a meat version, and increase the similarity to an actual shish kabob, by adding sliced and satueed chicken breast; you could even make a bit more of the dressing to marinate the chicken in.



Corn & Avocado Potato Salad

Sesame-Lime dressing (recipe below)
1 T olive oil
10-12 red potatoes
Corn sliced from two cobs of corn (or 1.5-2 C frozen corn)
2 C grape tomatoes
1/2 C chopped shallots
2 yellow or orange bell peppers
2 avocados
Optional: sliced sauteed chicken breast

Sesame-Lime Dressing

1/2 C olive oil
1/4 C rice wine vinegar
1 T sesame oil
1/2 t salt
1/4 t pepper
juice of one lime
1 t ground coriander
1 t garlic powder
2 t garlic powder

First, boil the potatoes in salted water until they are just tender but al dente (leave skins on). This should take about 15-20 minutes.

While the potatoes are boiling, prepare the dressing and set aside.

Chop the peppers and shallots, and slice the corn from the raw (not boiled) corn cobs.

In a large saute pan, saute the shallots in the olive oil for about five minutes, and then add the corn. Saute for about five more minutes, and then add the peppers and saute for about another five minutes. The vegetables should have softened, but still have some crispness.



Chop the avocado into medium chucks and set aside.

Once the potatoes are ready, drain them and slice them in half. In a large bowl, combine the potatoes and shallots, peppers, and corn. Add the dressing, and then the tomatoes. Finally, add the avocado, and mix all together with salad tongs.

Put salad in refrigerator until room temperature or cold, depending on preference.

Keeps for several days in the refrigerator and tastes great cold!