Grilled Chicken & Corn Red Potato Salad With Jalapeno Vinaigrette

• 1/2 cup extra-virgin olive oil
• 6 tablespoons red wine vinegar
• 1 1/2 teaspoons dijon mustard
• 1/4 teaspoon pepper
• 1 pinch salt
• 3/4 cup red onion finely chopped
• 2 jalapeno chiles seeded and finely chopped
• 2 cups grilled chicken chopped and diced
• 1 tablespoon extra-virgin olive oil for drizzling on corn
• 7 red potatoes
• 1 corn fresh ear, with husked removed

1. Put the onions and jalapeno in a bowl
2. Add olive oil, vinegar, Dijon mustard, salt, and pepper.
3. Then whisk until the vinaigrette becomes a smooth dressing
4. In a pot of salted water, bring the potatoes to a boil and cook until just tender, about 20 minutes
5. Drain the potatoes and set aside to cool

extravirgin olive oil, red wine vinegar, mustard, pepper, salt, red onion, jalapeno chiles, chicken, extravirgin olive oil for drizzling, red potatoes, corn

Taken from www.yummly.com/recipe/Grilled-Chicken-_-Corn-Red-Potato-Salad-With-Jalapeno-Vinaigrette-1657641 (may not work)