Corn and Potato Salad

Corn and Potato Salad
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19 users rated this recipe an average rating of 4.0
Makes:
8 servings
Yields:
6 cups salad
Prep:
30 mins
Cook:
17 mins to 24 mins
Stand:
2 hrs
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Corn and Potato Salad

Ingredients
3
ears corn
2
pounds small waxy potatoes, such as Yukon Gold or Red Bliss
 
Kosher salt
1
medium red onion
3
tablespoons cider vinegar
 
Black pepper
1/4
cup extra-virgin olive oil
1/2
cup finely chopped fresh basil
1/2
cup finely chopped cilantro

Directions

  1. Shuck the corn, then place the ears in a large pot with the potatoes. Add water and 1 tablespoon salt to cover by 2 inches. Bring water to a boiling. Boil, covered, for 2 to 4 minutes, until corn is tender. Remove corn. Continue to boil the potatoes 15 to 20 minutes until very tender.
  2. While the potatoes cook, finely chop the onion. In a large bowl combine chopped onion, vinegar, salt, and the 1/2 teaspoon pepper. Cut the kernels from ears of corn, then add onion to bowl.
  3. When potatoes are very tender, drain in a colander. Cool enough to handle. Place potatoes on a board, then press with hands or potato masher to break up. Add potatoes to the onion and corn. Add the oil; gently stir to combine. Let salad come to room temperature, then add herbs and season with salt and pepper to taste. If desired, cover and refrigerate up to 24 hours. Let stand at room temperature for at least 1 hour before serving. If needed, toss with additional olive oil and vinegar before serving.

Nutrition Facts

(Corn and Potato Salad)
    Per serving:
  • 174 kcal cal.,
  • 7 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 0 mg chol.,
  • 396 mg sodium,
  • 26 g carb.,
  • 3 g fiber,
  • 4 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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