Friday, April 17, 2009

Refreshing Summertime Potato and Corn Salad

From the moment I saw this photo in the August 2007 issue of Parents magazine, I just had to try this recipe for Potato and Corn Salad.

This is a delicious, healthy, and simple mayonnaise-free summer salad, and it's very easy to tweak the ingredients and make it your own. When I have lemons on hand, I sometimes add a squeeze of juice to the vinaigrette. Here is my version, using organic ingredients, whenever possible:

1.5 pounds mini red-skinned potatoes
1 can kernel corn, drained
1 rib diced celery
2 diced green onions
1/3 cup extra virgin olive oil
3 tbsp Basil & Oregano seasoned rice vinegar
2 tbsp chopped fresh parsley
1/4 tsp dried thyme
1/2 tsp sea salt
1/4 tsp fresh ground black pepper

Cover whole potatoes in cold water in a large pot. Bring to a boil. Reduce heat to a low simmer for about 15 minutes, or until just cooked. Do not overcook, or potatoes will be gluey. Drain immediately, and set aside to cool.

In a sealable container, combine olive oil, rice vinegar, parsley, thyme, salt, and pepper. Seal the container, and give the jar to your favorite little kitchen helper to shake well. When potatoes are cool enough to handle, quarter them. Combine the quartered potatoes and vegetables in a large mixing bowl, and toss with the vinaigrette. The warmth of the potatoes will help with absorption. Enjoy chilled.

1 comment:

  1. This is a great salad! I made this at my sisters babyshower and everyone was asking for the recipe! Nice post.