Crispy baby potatoes are seasoned with cumin and oregano before being nestled on a bed of arugula, pumpkin seeds, and grilled corn. This salad is served with a tangy buttermilk-chipotle-lime dressing.
1.5 pounds (680g) Fingerling Potatoes, sliced ½ inch thick
As Needed Olive Oil Spray
1 tablespoon (6g) Cumin
2 teaspoons (5g) Sea Salt
1 teaspoon (2g) Black Pepper
2 teaspoons (3g) Oregano
5 cups (125g) Arugula
¾ cup (89g) Toasted Pumpkin Seeds
1 cup (164g) Sweet Corn
½ cup (60ml) Non-Fat Greek Yogurt
1/3 cup (80g) Light Mayo
¼ cup (60ml) Cultured Buttermilk
½ cup (20g) Cilantro, chopped
1 each (10g) Chipotle Peppers in Adobo Sauce, chopped fine
2 tablespoons (30ml) Freshly Squeezed Lime Juice
1 teaspoon (2g) Garlic Powder
1 tablespoon (3g) Fresh Chives, chopped fine (Dried Chives can be subbed, just reduce to 2 teaspoons)
Prep Time: 10min | Cook Time: 30min
To prepare the croutons, slice the fingerling potatoes into coins about ½ inch thick. Spray them with the olive oil spray and arrange them on a baking sheet. Place into a preheated 400 F (204 C) oven. Roast the potatoes for 20-25 minutes or until they are crispy and golden. While the potatoes are cooking, mix the cumin, salt, black pepper, and oregano together in a small bowl. When the potatoes are done season them with the spice mix.
To char the corn, remove the husk and place the corn over an open flame, or a grill, or under a broiler for 3-5 minutes turning often until the corn is blistered and black. Allow the corn to cool slightly before cutting the corn kernels off the cob.
For the salad, simply arrange a bed of arugula into a serving dish, and top with toasted pumpkin seeds, charred corn kernels, and potato croutons.
To make the dressing, place all the ingredients together in a bowl and whisk until smooth and creamy.
To serve drizzle the dressing over the top of the salad and enjoy.
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