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Old 07-30-2006, 05:45 PM   #1
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Corn & potato salad...what dressing?

I'm in the process of creating a new salad to accompany my tex-mex grilled chicken. The recipe includes corn, small red potatoes (quartered), scallions, diced plum tomotoes, diced monterey jack cheese, diced green peppers, sliced black olives and cilantro. I cant decide if I should choose a light creamy dressing similar to a cole slaw dressing, or would a lime vinegrette work better?

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Old 07-30-2006, 05:51 PM   #2
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Quote:
Originally Posted by chefjt
I'm in the process of creating a new salad to accompany my tex-mex grilled chicken. The recipe includes corn, small red potatoes (quartered), scallions, diced plum tomotoes, diced monterey jack cheese, diced green peppers, sliced black olives and cilantro. I cant decide if I should choose a light creamy dressing similar to a cole slaw dressing, or would a lime vinegrette work better?
I'd do the lime vinaigrette myself, and add in maybe some pasilla chile powder or something like that.
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Old 07-30-2006, 06:00 PM   #3
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I'd opt for the lime vinaigrette, too.
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Old 07-30-2006, 06:27 PM   #4
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I also say a vinaigrette rather than creamy.
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Old 07-30-2006, 06:57 PM   #5
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Lime vinagrette here also.
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Old 07-30-2006, 08:56 PM   #6
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I'd like the vinaigrette, as well, but if you're adding chiles, at this time of year I'd go for some finely chopped fresh ones!
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Old 07-31-2006, 09:57 AM   #7
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...or a Mexican Caesar dressing... ;)
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Old 07-31-2006, 11:35 AM   #8
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I'd say with all those colors, you wouldn't want to cover them in a creamy sauce. Rather, let the vinaigrette enhance them!
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