Corn & Potato Salad
"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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Ingredients55 m servings 190
Original recipe yields 8 servings
- 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.
- Combine onion, vinegar, 1 teaspoon salt, and pepper in a large bowl. Cut corn kernels from the cob and add to bowl.
- 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.
- Add basil and cilantro to the salad; season with salt and pepper.
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Per Serving: 190 calories; 7.6 28.4 3.7 0 974 Full nutrition
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