Herbed Potato Corn Salad
Isn’t a potato salad a perfect side for a barbeque or cookout? A great thing about this recipe is that it’s mayonnaise free, so it doesn’t have to stay at a certain temperature. There’s a little prep work involved (as with any potato salad, I guess!) but the payoff is a light, refreshing, and filling side dish that highlights the flavors of summer produce.
My mom has made this recipe for years and I always get asked for the recipe when I take it to gatherings. I was skeptical if my kids would like it. Reed (my picky three year old) wouldn’t touch it, but tolerated it on his plate, at least. Wes, my adventurous 18 month old, ate it with gusto… actually grunting and moaning with satisfaction as he licked his fingers! And I hope you do the same!
Herbed Potato Corn Salad
Ingredients
- 1 1/2 pounds new potatoes (halved or quartered, depending on the size)
- 5 Tablespoons apple cider vinegar, divided
- 1 cup basil, roughly chopped
- 1 small garlic clove, chopped
- 1/3 cup olive oil
- 4 ears fresh corn (shucked) or 10 ounces frozen kernels
- 1/2 cup red onion, chopped
- 1/2 pint cherry tomatoes, halved
- salt and pepper to taste
Instructions
- Steam or boil potatoes until fork tender.
- While potatoes are cooking, blend basil, garlic and 4 tablespoons vinegar in food processor or blender. Stream in olive oil with motor running. Set aside.
- Move the kernels of corn from the cob and place them into a large bowl. Add the tomato halves and onion.
- Once the potatoes are done, toss them with the remaining tablespoon of vinegar.
- Add the potatoes to the corn mixture and then pour the basil dressing into the bowl and toss to coat.
- Enjoy warm or chilled.