Smashed Potato and Corn Salad

Fiery jalapeno adds a nice bite to the creamy potatoes and sweet corn; adjust the amount to suit your taste.

  • Servings: 6

Source: Martha Stewart Living, June/July June/July 1994


  • 3 pounds red-skinned potatoes, scrubbed
  • 1 1/2 cups fresh corn kernels (cut from 3 ears of corn)
  • 3/4 cup plain yogurt
  • 3/4 cup sour cream
  • 2 tablespoons lemon or lime juice
  • 1/4 bunch chives, snipped to 1/2-inch lengths (about 1/4 cup)

  • 1 fresh jalapeno, thinly sliced crosswise
  • Salt and freshly ground pepper


  1. Place potatoes in a large pot of salted water and bring to a boil. Reduce heat and simmer for 20 minutes, or until tender. Remove from heat and drain. Let cool. Break potatoes into chunks with your fingers, or break them up with a wooden spoon.

  2. Meanwhile, bring a small saucepan of water to a boil. Add corn and blanch until tender and bright yellow, about 3 minutes. Drain and let cool.

  3. In a small bowl, combine yogurt and sour cream. Stir in lemon or lime juice, all but 2 tablespoons of the chives, and the jalapeno, and season to taste with salt and pepper.

  4. In a large serving bowl, combine potatoes and corn, reserving some corn for garnish. Toss with dressing, and garnish with remaining corn and chives.


Be the first to comment!