Fresh Corn and Fingerling Potato Salad (Image by Ron Flaviano)
FRESH CORN AND FINGERLING POTATO SALAD (RECIPE BY MITCH LYNCH)
1/2 red onion, finely chopped
6 ears of corn, roasted or one 16-ounce bag of frozen corn, defrosted
2 pounds fingerling potatoes
2 roasted red peppers, skin removed
1/2 cup fresh cilantro, chopped
1 cup sour cream
1/2 cup mayonnaise
1 tablespoon olive oil
salt and pepper
Toss potatoes with olive oil and roast in a 400-degree oven for 25 minutes or until tender, cool.
Carefully slice the corn off of each cob and add to a large bowl.
Chop roasted red peppers into small pieces; add to bowl.
Add onions, potatoes, sour cream and mayonnaise; combine thoroughly.
Add salt and pepper to taste, then fold in cilantro.
Chill until ready to serve.
ABOUT MITCH LYNCH – New Jersey native Mitch Lynch has impressive kitchen credentials. While earning a chef’s apprenticeship at the Breakers Hotel in Palm Beach, Fla., Mitch studied under classically trained European chefs. During this American Culinary Federation apprenticeship, he learned the cooking styles of many different countries. Mitch and his wife, Patricia Tinkler, own Friends Specialty in downtown Youngstown. He is also a certified fitness and diet coach.
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