Ontario’s bounty makes this different and tasty potato salad burst with flavour.  Peppers can also be grilled on the barbecue.   

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Servings: 6-8

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Ingredients

  • 1 each Ontario Sweet Red and Yellow Pepper
  • 1-1/2 lb (750 g) Ontario Red Skin Potatoes (unpeeled), halved (about 4 medium)
  • 3 cobs Ontario Sweet Corn, cooked
  • 2 medium Ontario Tomatoes, seeded and diced
  • 3 Ontario Green Onions, sliced
  • 1/4 cup (50 mL) fresh Ontario Coriander, chopped

Dressing:

  • 1/3 cup (75 mL) olive oil
  • 2 tbsp (25 mL) red wine vinegar
  • 2 cloves Ontario Garlic, minced
  • 2 tsp (10 mL) ground cumin
  • 1/2 tsp (2 mL) each salt and black pepper

Instructions

Broil red and yellow peppers until charred and blackened on all sides, about 20 minutes.  Place in metal bowl; cover and let cool.  Peel, seed and cut into 1/2-inch (1 cm) pieces.

Meanwhile, in large pot of boiling salted water, cook potatoes until tender, about 15 minutes.  Drain and let cool enough to handle.  Cut into chunks. 

With sharp knife, cut kernels from corn cobs and place in large bowl.  Add potatoes, charred peppers, tomatoes, green onions and coriander. 

Dressing:

In small bowl, combine oil, vinegar, garlic, cumin, salt and pepper; add to potato mixture and gently toss to coat.  Chill before serving.

Nutritional information

1 Serving (when recipe serves 8):

  • Protein: 5 grams
  • Fat: 10 grams
  • Carbohydrates: 34 grams
  • Calories: 240
  • Fibre: 5 grams
  • Sodium: 180 mg