Description
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.
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
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 55 mins
Servings: 8