Potato Salad with Spicy Mayonnaise, Corn, Radishes and Salsa Creole

March 19, 2013 by Kenmore

Gabriel Moya of Sobremesa Supper Club shares a delicious recipe for potato salad with spicy mayonnaise, corn, radishes and salsa creole.


preparation time
0 mins

cook time




1 pounds small white baby potatoes

1 tablespoons salt

1 teaspoons corriander

1 teaspoons black peppercorns

3 stems of thyme

0.25 red onion

1 tomato

2 cloves of garlic

1.5 tablespoons cilantro

2 limes

1 tablespoons oil

2 ears of corn

1 teaspoons salt

1 egg

0.5 cup vegetable oil

5 radishes

1.5 tablespoons rocoto


Dump potatoes into a pot & add enough water to cover. Put salt, corriander, black peppercorns & thyme into the pot. Bring to a boil & then down to a simmer for 10-15mins. Red onion salsa- Slice 1/4 onion & 1 tomato, garlic, cilantro, juice of 2 limes, tbl oil & tsp salt (Mix & put aside in a bowl).

Remove potatoes & place in bowl or container to cool. In food processor add.... 1 egg, 1/2 tsp lime juice, 1 1/2 tbl rocoto, 1 1/2 tsp salt, drizzle in 1/2 cup oil (while food processor is on). Mix until it thickens to a mayo consistency.

When finished, put mayo in a bowl & then in the fridge to cool down. Trim leaves off of radishes, put aside in a bowl & cover with water. Using a slicer, slices radishes very thing & set aside. Remove radish stems/leaves from bowl & let dry on a paper towel. Cut kernels from corn cob & place in saucepan on high heat (make sure the pan is hot BEFORE adding the corn). Char corn on all sides (roughly 3mins).

Remove mayo from refrigerator & pour mayo into pastry bag. Add a dash of oil & pinch of salt to the potatoes and mix. Pipe dots of mayo around the plate. Place potatoes on the dots. Spoon small amounts of the salsa mix in between the potatoes. Spoon small amounts of charred corned between the potatoes. Lay sliced radishes on potatoes. Put radish leaves/stems on top.


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