Tex-Mex Potato Salad

Step 1

Preheat oven to 400°. Place corn and red pepper on a greased baking sheet. Roast until lightly charred, 20-25 minutes, turning once. Let cool. Peel off and discard skin from pepper. Remove stem and seeds. Cut pepper into 1/2-in. pieces. Cut corn from cobs; set aside.

Step 2

Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain and cool. Cut potatoes in half; place in a large bowl. Add roasted red pepper and corn, avocado, tomatoes and green onions.

Step 3

Place sour cream, mayonnaise, salsa, lime juice, vinegar, jalapenos, salt and seasonings in a blender. Cover and process until blended. Pour over potato mixture; toss to coat. Refrigerate, covered, until chilled. Serve sprinkled with fresh cilantro leaves.