Recipe By suesee3
Published Mar 28th
Prep 15m Cook 20m Additional 20m Ready In 55m
Servings 8 servings Calories 190

No mayonnaise in this potato-corn salad. This different presentation is pretty with small skin-on whole potatoes that you smash. If desired, cover and chill up to 24 hours. Bring to room temperature at least 1 hour before serving. If needed, toss with additional olive oil and vinegar before serving.

Recipe Ingredients

  • 2 pounds small Yukon Gold potatoes, scrubbed but not peeled
  • 3 ears corn, shucked
  • 1 tablespoon kosher salt
  • 1 medium red onion, finely chopped
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon kosher salt
  • ground black pepper to taste
  • ¼ cup extra-virgin olive oil
  • ½ cup finely chopped fresh basil
  • ½ cup finely chopped fresh cilantro

Cooking Directions

  1. 1 Place potatoes and corn in a large pot; cover with 2 inches of water. Add 1 tablespoon salt and bring to a boil. Reduce heat to medium-low; cover and simmer until corn is tender, 2 to 4 minutes. Remove corn. Continue simmering potatoes until very tender, about 15 minutes.
  2. 2 Combine onion, vinegar, 1 teaspoon salt, and pepper in a large bowl. Cut corn kernels from the cob and add to bowl.
  3. 3 Drain potatoes and place on a cutting board. Break up potatoes using a masher and transfer to the bowl of. Add oil and stir gently to combine. Let salad cool to room temperature, at least 20 minutes.
  4. 4 Add basil and cilantro to the salad; season with salt and pepper.

Nutrition Facts

  • Calories 190
  • Carbohydrate 28.4 g
  • Fat 7.6 g
  • Fiber 3.1 g
  • Protein 3.7 g
  • Saturated Fat 1.1 g
  • Sodium 974.2 mg
  • Sugar 1.7 g

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  1. 4.3.19 I didn’t want mushy corn and just didn’t know what I’d end up with by cooking the whole ears of corn with the potatoes for a few minutes and then cutting it off the cob. I chose to cut it off the cob raw and steamed it in the microwave for 1 minute 45 - Read more ...