Mexican Potato and Corn Salad
Ingredients
- 2 lbs. Russet potatoes cut into 1-inch pieces
- 2 T. olive oil
- 1 T. Tex-Mex seasoning
- 1/4 C. mayonnaise
- 1/2 T. Lime zest finely grated
- 3 T. lime juice
- 2 T. sour cream
- 1 T. pickled jalapeno pepers minced
- 1 T. pickled jalapeno liquid
- 1 T. Dijon mustard
- 2 cloves garlic minced
- 1 t. honey
- 1/4 t. salt
- 1/4 t. pepper
- 1 C. Corn cooked and cooled
- 4 Radishes thinly sliced
- 2 Green Onions finely sliced
- 2 T. Fresh Cilantro Leaves finely chopped