Potato & Corn Salad for End of Summer Cooking
  • 1 ½ lbs. small red potatoes
  • 2 cups cooked corn, cut from the cob (I used raw corn straight off the cob)
  • ¼ cup diced red onion
  • ½ cup diced celery
  • ⅓ cup vegetable oil
  • 3 tbsp cider vinegar
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ tsp chopped fresh thyme (I used dried)
  • 1 tbsp chopped parsley (I used dried)
  1. Place potatoes in a large saucepan, cover with cold water, and bring to a boil
  2. Reduce heat to low
  3. Simmer until just cooked, about 15 minutes
  4. Drain; cut into halves or quarters
  5. In a large bowl, combine corn, onion, celery and cooked potatoes
  6. Mix oil, vinegar and spices together (either in a jar with a tight fitting lid, or whisk together in a small bowl)
  7. Pour dressing over salad and stir to coat well
Recipe by sloCooking at http://slocooking.net/2017/09/13/potato-corn-salad/