Place potatoes in a pot and add enough cold salted water to cover. Bring to a boil, then cover and simmer gently until potatoes are just tender, 8 to 10 minutes. Meanwhile stir 2 tbsp vinegar with salt in a large bowl. Drain potatoes well. Slice larger potatoes in half then turn immediately into vinegar mixture. Cool.
Once cool, add red pepper, jalapeño, corn, green onions and coriander. Stir to mix. Whisk oil with remaining 2 tbsp vinegar, cumin and garlic. Add to potato mixture and toss. Taste and add a little more salt if needed.
TIP For a mayo-dressed option, prepare recipe as above but substitute 1/3 cup mayonnaise for olive oil or ¼ cup mayonnaise and 2 tbsp plain yogurt. Taste and add a little more vinegar if needed.
Recipe from: Trim, Heather. "Potato Salad with Fresh Corn, Red Pepper & Jalapeño." Food & Drink. Summer 2012.