Corn & Potato Salad recipe
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Ingredients
- 2 pounds small Yukon Gold potatoes, scrubbed but not peeled 3 ears corn, shucked 1 tablespoon kosher salt 1 medium red onion, finely chopped 3 tablespoons apple cider vinegar 1 teaspoon kosher salt ground black pepper to taste ¼ cup extra-virgin olive oil ½ cup finely chopped fresh basil ½ cup finely chopped fresh cilantro
Nutrition Info
- 190 caloriescarbohydrate: 28.4 gcholesterol: : -fat: 7.6 gfiber: 3.1 gprotein: 3.7 gsaturatedFat: 1.1 gservingSize: -sodium: 974.2 mgsugar: 1.7 gtransFat: : -unsaturatedFat: : -
Directions Corn & Potato Salad
Directions
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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.