2 lb. sm. waxy potatoes, such as Yukon gold or red bliss
Kosher salt
2 med. red onion
3 T. apple cider vinegar
Black pepper
1/4 c. EVOO
1/2 c. finely chopped fresh basil
1/2 c. finely chopped cilantro
Instructions
Shuck corn, then place the ears in a large pot with the potatoes. Add water and 1 T. salt to cover by 2 inches; bring to boiling. Boil, covered, for 2 to 4 minutes until corn is tender. Remove corn. Continue to boil potatoes 15 to 20 mins. until very tender.
While the potatoes cook, finely chop onion. In a large bowl combine onion with the venegar, 1 t. salt, and 1/2 t. pepper. Cut kernels from ears of corn and add to the onion in the bowl.
When potatoes are very tender, drain in a colander. Cool enough to handle. Place them on a board and press with hands or a potato masher to break up. Add them to the bowl with the onion and corn. Add the oil and gently stir to combine. Let the potato salad come to room temp. then add the herbs and season with salt and pepper to taste. If desired, cover and chill up to 24 hours. Let stand at room temp. at least 1 hour. If needed, toss with additional EVOO and vinegar before serving. Makes 8 to 10 servings.
Originally Submitted
7/15/2012
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