Corn & potato salad...what dressing?

[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?

 

[ironchef]

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.

 

[FryBoy]

I'd opt for the lime vinaigrette, too.

 

[jpmcgrew]

I also say a vinaigrette rather than creamy.

 

[Half Baked]

Lime vinagrette here also.

 

[ChefJune]

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!

 

[cjs]

...or a Mexican Caesar dressing...

 

[jkath]

I'd say with all those colors, you wouldn't want to cover them in a creamy sauce. Rather, let the vinaigrette enhance them!