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Potato Salad w/Corn & Tomatoes Recipe


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     Potato Salad w/Corn & Tomatoes

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6-8
Preptime   40 mins

3/4 lb each purple and fingerling potatoes
1/2 cup plus 2 tbsp extra virgin olive oil
3 tbsp sherry vinegar
1 tsp kosher salt, divided
1/2 tsp pepper, divided
2 medium onions, cut into 1/2 inch dice
3 garlic cloves, finely chopped
3 large ears yellow corn, kernels cut off
1 pint multicolored cherry tomatoes, halved
1 1/2 tsp finely chopped fresh marjoram leaves

Bring potatoes to a boil in a medium pot of well-salted water just to cover. Reduce heat and simmer until just soft when pierced.
Whisk 1/2 cup oil, the vinegar, 1/2 tsp salt, and 1/4 tsp pepper in a small bowl. Saute onions in remaining 2 tbsp oil until translucent. Add garlic and cook 30 seconds, then add corn and heat until just warmed through. Season with remaining 1/2 tsp salt and 1/4 tsp pepper and let cool.
Drain potatoes and let stand until just cool enough to handle. Taste a shred of skin; peel if bitter. Cut potatoes into bite-size pieces and toss with 1/2 of vinaigrette.
Add colled corn mixture, tomatoes, and marjoram. Drizzle with remaining vinaigrette to taste and gently mix together.

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