Ecuadorean Corn and Purple Potato Salad

Brighten your table with the vibrant and flavorful Ecuadorean Corn and Purple Potato Salad, a stunning fusion of bold colors and fresh ingredients. This easy-to-make side dish combines tender purple potatoes, sweet corn kernels, and creamy avocado, all tossed in a zesty lime and olive oil dressing that’s perfectly balanced with fresh cilantro and mellow red onion. The unique use of purple potatoes not only adds a pop of color but also delivers a hearty, nutrient-rich base. Ready in just 35 minutes, this salad is perfect for summer picnics, family barbecues, or as an eye-catching accompaniment to grilled meats. Enjoy it lightly chilled or at room temperature, and let the fresh, tangy flavors transport you to the vibrant cuisine of Ecuador.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams purple potatoes
• 200 grams fresh corn kernels (from about 2 ears of corn)
• 1 small red onion
• 30 grams cilantro leaves
• 3 tablespoons lime juice
• 2 tablespoons olive oil
• 1 tablespoon white vinegar
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1 large avocado

Directions

Step 1

Rinse and scrub the purple potatoes thoroughly to remove any dirt. Do not peel them for added texture and color.

Step 2

Place the potatoes in a large pot and cover with cold water. Add a pinch of salt and bring the water to a boil over medium-high heat.

Step 3

Once the water boils, reduce the heat to a simmer and cook the potatoes for about 15-18 minutes, or until they are tender when pierced with a fork but not falling apart.

Step 4

While the potatoes are cooking, bring a small pot of water to a boil and blanch the fresh corn kernels for 3 minutes. Drain immediately and set aside to cool.

Step 5

Peel and finely slice the red onion into thin rings. Soak the onion rings in a bowl of cold water with a teaspoon of white vinegar for 10 minutes to mellow their sharpness. Drain and pat dry.

Step 6

Once the potatoes are cooked, drain and allow them to cool for a few minutes. Cut them into bite-sized chunks and place them in a large mixing bowl.

Step 7

Finely chop the cilantro leaves and add them to the mixing bowl along with the cooked corn kernels and red onion.

Step 8

In a small bowl, whisk together the lime juice, olive oil, white vinegar, sea salt, and black pepper to create the dressing.

Step 9

Pour the dressing over the potatoes, corn, onion, and cilantro mixture. Gently toss everything together until evenly coated.

Step 10

Cut the avocado into cubes and gently fold it into the salad just before serving to prevent it from becoming mushy.

Step 11

Taste and adjust seasoning if necessary. Serve the salad at room temperature or lightly chilled as a side dish or light meal.

Nutrition Facts

Serving size	(1154.0g)

Amount per serving	% Daily Value*
Calories	896.4

Total Fat 32.3g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 3.7g
Cholesterol 0mg	0%
Sodium 2429.6mg	0%
Total Carbohydrate 149.9g	0%
Dietary Fiber 32.6g	0%
Total Sugars 21.8g
Protein 21.0g	0%

Vitamin D 0IU	0%
Calcium 141.3mg	0%
Iron 6.9mg	0%
Potassium 4056.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.8%

Protein: 8.6%

Carbs: 61.5%