Corn & Potato Salad

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.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 190 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

Combine onion, vinegar, 1 teaspoon salt, and pepper in a large bowl. Cut corn kernels from the cob and add to bowl.

Step 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.

Step 4

Add basil and cilantro to the salad; season with salt and pepper.