Potato salad with corn and pepper – a detailed recipe cooking. 
Photo of the dish:Bobby Lin Time: 25 min. Difficulty: easy Servings: 6 – 8
Recipe:
Burn 2 peppers ancho blanched over a gas burner over medium heat; place in a bowl, cover and let cool. Toast 4 ears of corn over the burner; cool. Peel, discard seeds and chop the pulp, cut the grain from the ears of corn. AT boiled salt water boil 1 kg. cut into four parts small potato tubers, 12 minutes; drain and let cool. In a large bowl, mix 1/2 tbsp. mayonnaise, yogurt and chopped parsley and 2 tbsp. l chopped pickled peppers jalapenos with 2 tbsp. l brine; season with salt. Add vegetables and mix. Let the salad be infused in the refrigerator for 2 hours. A selection of Potato salads. Recipes with similar ingredients: potatoes, corn, ancho peppers, jalapenos, mayonnaise, yogurt, parsley
