• Bh&G 3568

    From Dave Drum@1:18/200 to All on Mon Aug 9 10:20:22 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Corn & Potato Salad
    Categories: Potatoes, Vegetables, Herbs
    Yield: 8 Servings

    3 Ears corn
    2 lb Small waxy potatoes
    Salt & black pepper
    1 md Red onion
    3 tb Cider vinegar
    1/4 c Extra-virgin olive oil
    1/2 c Fine chopped fresh basil
    1/2 c Fine chopped cilantro

    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.

    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.

    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.

    Makes: 8 servings

    Better Homes & Gardens | May 2017

    MM Format by Dave Drum - 05 May 2017

    Uncle Dirty Dave's Archives

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