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Categories:
extra-virgin olive oil red wine vinegar mustard pepper salt red onion jalapeno chiles chicken extra-virgin olive oil for drizzling red potatoes corn
Viewed: 65 - Published at: 8 years agoIngredients
- 1/2 cup extra-virgin olive oil
- 6 tablespoons red wine vinegar
- 1 1/2 teaspoons dijon mustard
- 1/4 teaspoon pepper
- 1 pinch salt
- 3/4 cup red onion finely chopped
- 2 jalapeno chiles seeded and finely chopped
- 2 cups grilled chicken chopped and diced
- 1 tablespoon extra-virgin olive oil for drizzling on corn
- 7 red potatoes
- 1 corn fresh ear, with husked removed
Method
- Put the onions and jalapeno in a bowl
- Add olive oil, vinegar, Dijon mustard, salt, and pepper.
- Then whisk until the vinaigrette becomes a smooth dressing
- In a pot of salted water, bring the potatoes to a boil and cook until just tender, about 20 minutes
- Drain the potatoes and set aside to cool
