Potato & Corn Salad for End of Summer Cooking
Ingredients
- 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
- 1/3 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
Instructions
- Place potatoes in a large saucepan, cover with cold water, and bring to a boil
- Reduce heat to low
- Simmer until just cooked, about 15 minutes
- Drain; cut into halves or quarters
- In a large bowl, combine corn, onion, celery and cooked potatoes
- Mix oil, vinegar and spices together (either in a jar with a tight fitting lid, or whisk together in a small bowl)
- Pour dressing over salad and stir to coat well