Potato Salad With Corn And Jalapeno Vinaigrette - cooking recipe

Ingredients

1/2 cup olive oil
6 tablespoons red wine vinegar
1 1/2 teaspoons Dijon mustard
salt & freshly ground black pepper
3/4 cup red onion, minced
2 jalapeno peppers, minced
3 lbs red potatoes, diced (about 10)
2 cups corn, cooked

Preparation

In a medium bowl, whisk together oil, vinegar, mustard; season with salt and pepper.
Whisk in onion and peppers.
Meanwhile, boil potatoes in salted water until just tender, 5-10 minutes; drain and cool.
Add potatoes and corn to vinaigrette and toss.