It’s end of summer cooking time and I’m to the point that I’m madly trying to try out all the recipes I found that use summer produce, but haven’t had a chance to cook yet. Enter in potato & corn salad for end of summer cooking.
This is what I get for procrastinating. But if you have a local farmer’s market near you this is a great recipe to try featuring summer potatoes and corn. Heck, you could certainly make this year round, just use frozen white corn – NOT canned.
Potato & Corn Salad
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)
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
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