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Summer Corn & Potato Salad

chef.jackson's picture
Ingredients
  Small new potatoes 3 Pound, scrubbed and halved
  Dry white wine 1⁄3 Cup (5.33 tbs)
  Fresh corn kernels 1 1⁄2 Cup (24 tbs)
  Chopped basil 1⁄4 Cup (4 tbs)
  Chopped parsley 1⁄4 Cup (4 tbs)
  Chopped scallions 1⁄4 Cup (4 tbs)
  Capers 1 Tablespoon
  White wine vinegar 3 Tablespoon
  Dijon mustard 1 Tablespoon
  Lemon juice 1 Tablespoon
  Olive oil 2⁄3 Cup (10.67 tbs)
  Plum tomatoes 3 , quartered
  Cherry tomatoes 8 , halved
  Salt To Taste
  Pepper To Taste
Directions

In a large pot cover the potatoes with water and bring to a boil.
Cook over medium heat for 15 minutes, or until tender.
Drain.
Put the hot potatoes into a large bowl; sprinkle with the wine.
Set aside.
In a large skillet, place the corn over medium-high heat.
Cook for 3 to 4 minutes, stirring, until the corn begins to make popping sounds.
Transfer to the bowl with the potatoes.
Add the chopped basil, parsley, scallions, and capers.
In a small bowl, whisk together the vinegar, mustard, and lemon juice.
Slowly whisk in the oil until thickened.
Pour the vinaigrette over the potato mixture, season with salt and pepper, and toss to coat.
Gently stir in the tomatoes.
Serve the day it is made.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Interest: 
Summer
Ingredient: 
Potato

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