Roasted Corn and Red Potato Salad with Jalapeño Vinaigrette

I made this potato salad for a tailgate this past weekend, and it was a hit! It's simple to make, and travels easily. Surprisingly, even with two jalapeños, it wasn't super spicy. If you like a little more of a kick, I would use 3 or even 4 jalapeños, depending on how much heat you want.

Ingredients:
1/2 cup extra-virgin olive oil
6 tbsp red wine vinegar
1 1/2 tsp Dijon mustard
3/4 tsp salt
3/4 tsp pepper
3/4 cup red onion, finely chopped
2 jalapeño chiles, seeded and finely chopped
3 lbs red potatoes
4 ears of corn, with the husks still on

Preparation:
Preheat the broiler to roast the corn. Start boiling the potatoes (whole) in a pot of salted water until tender, about 20 minutes. Once cooked, remove from the pot and cool completely.

 Place corn, in husks, directly on the oven rack and broil, turning every few minutes until all sides are charred. Remove from the oven and let cool.

 
While the potatoes and corn are cooling, whisk together olive oil, red wine vinegar, mustard, salt and pepper. Mix in the chiles and onions.

Once the potatoes and corn have cooled, chop the potatoes into bite-sized pieces and place in a large bowl. Remove the corn kernels from the cob and add to potatoes. Pour the vinaigrette over top and mix together. Add salt and pepper to taste.

Source: Every Day with Rachael Ray Magazine