Corn & Potato Salad recipe

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Ingredients

2 pounds small Yukon Gold potatoes, scrubbed but not peeled
3 ears corn, shucked
1 tablespoon kosher salt
1 medium red onion, finely chopped
3 tablespoons apple cider vinegar
1 teaspoon kosher salt
ground black pepper to taste
¼ cup extra-virgin olive oil
½ cup finely chopped fresh basil
½ cup finely chopped fresh cilantro

Nutrition Info

190 calories
carbohydrate: 28.4 g
cholesterol: : -
fat: 7.6 g
fiber: 3.1 g
protein: 3.7 g
saturatedFat: 1.1 g
servingSize: -
sodium: 974.2 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place potatoes and corn in a large pot, cover with 2 inches of water. Add 1 tablespoon salt and bring to a boil. Reduce heat to medium-low, cover and simmer until corn is tender, 2 to 4 minutes. Remove corn. Continue simmering potatoes until very tender, about 15 minutes.

  2. Combine onion, vinegar, 1 teaspoon salt, and pepper in a large bowl. Cut corn kernels from the cob and add to bowl.

  3. Drain potatoes and place on a cutting board. Break up potatoes using a masher and transfer to the bowl of. Add oil and stir gently to combine. Let salad cool to room temperature, at least 20 minutes.

  4. Add basil and cilantro to the salad, season with salt and pepper.

Recipe Yield

8 servings

Recipe Note

No mayonnaise in this potato-corn salad. This different presentation is pretty with small skin-on whole potatoes that you smash. If desired, cover and chill up to 24 hours. Bring to room temperature at least 1 hour before serving. If needed, toss with additional olive oil and vinegar before serving.

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