Potato Salad With Corn and Jalapeno Vinaigrette

Ingredients for 8 servings:
1. 1/2 cup olive oil
2. 6 tablespoons red wine vinegar
3. 1 1/2 teaspoons Dijon mustard
4. salt & freshly ground black pepper
5. 3/4 cup red onion, minced
6. 2 jalapeno peppers, minced
7. 3 lbs red potatoes, diced (about 10)
8. 2 cups corn, cooked

Directions:
1. In a medium bowl, whisk together oil, vinegar, mustard; season with salt and pepper.
2. Whisk in onion and peppers.
3. Meanwhile, boil potatoes in salted water until just tender, 5-10 minutes; drain and cool.
4. Add potatoes and corn to vinaigrette and toss.

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