Prepare the Potatoes, Corn and Peppers

  • Purple potatoes, quartered, cooked 1.0 lb
  • Corn on the cob, husk and silk removed 1.0 piece
  • Olive oil, as needed
  • Jalapeño, charred and minced 0.25 cup
  • Cherry peppers, charred and diced 0.5 cup

Prepare the Salad

  1. Prepare the Potatoes, Corn and Peppers

    • Cut potatoes into quarters.
    • Brush the corn with oil and place on a heated grill pan over high heat. Allow it to char slightly, then remove and allow to cool. Cut the kernels off the cob.
    • Char the jalapeno peppers and cherry peppers on the grill until fragrant and beginning to blacken slightly.
  2. Prepare the Salad

    • Combine all ingredients and toss gently to combine. Serve.