Charred Corn and Pickled Jalapeño Potato Salad

This creamy five-ingredient potato salad features two surprise ingredients: pickled jalapeños, which lend heat and acidity, and blistered corn, which adds sweet and smoky notes. Rather than the usual cookie-cutter cubes of boiled potatoes, chunks of potato are simmered until they are so soft that they break up a little bit when combined with the remaining ingredients, adding extra creaminess to the traditional side. Rubbing mayonnaise on the corn before blistering it in a hot cast-iron skillet helps keep the kernels moist and also seasons them. Pickled jalapeños provide verve, but they vary in acidity and spice, so adjust the seasoning until this salad tastes just right to you.