Sunday, August 25, 2013

Potato, Corn, and Basil Salad


     3 pound baby red potatoes, scrubbed, quartered

     4 medium ears of corn 

     1 pint grape tomatoes, halved lengthwise*

     1 red onion, peeled and sliced thinly 

     1 large bunch fresh basil, rough chop

     1/4 cup extra-virgin olive oil

     3 large lemons, juiced

     1 teaspoon salt, and freshly ground pepper to taste

Place the potatoes in a large pot of salted water and bring to boil. Cook until just tender, about 15 minutes. Drain and chill.

Shuck the corn and break each ear in half. Cook in the boiling water for 6-8 minutes. Chill.  With a serated knife cut corn off cob.

Combine lemon juice, olive oil, onion, salt, and pepper.  Whisk to combine.  

Add cooled potatoes, corn, and tomatoes(or beans). Stir to combine.  Allow flavors to meld in refrigerator for at least 30 minutes. Serve.

*Substitute blanched green beans for grape tomatoes

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