Potato, Tomato, Corn and Basil Salad |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
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I made this for thanksgiving last year, and it went over really well. It's been requested again, this year. The recipe asks to cook your own corn, but I've found drained canned corn is just as good. Go easy on the basil and onions. The thinner the onion is sliced, the better, and you probably won't need a whole small onion. The recipe says to serve immediately, but this is one of those recipes that if you let the flavors mingle over night, it tastes all that much better. Use the best kind of olive oil you can find. A good olive oil is one that you can't smell. If you use a cheaper kind, all you'll taste is the oil. Ingredients:
1 lb baby red potato, scrubbed |
5 medium ears of corn (about 3 pounds) |
1 pint grape tomatoes, halved lengthwise |
1 small red onion, peeled and sliced thinly (about 1/2 to 3/4 cup) |
1 large bunch fresh basil, rinsed, dried, and leaves picked |
1/4 cup extra-virgin olive oil |
2 large lemons, juiced |
1 teaspoon kosher salt |
about 15 grinds fresh ground pepper |
Directions:
1. Place the potatoes in a large pot of salted water and bring to boil. Cook until just fork tender, about 15 minutes. Fish out the potatoes with a spider or slotted spoon and place them in a bowl of ice cold water to stop them from cooking.
2. Shuck the corn and break each ear in half. Cook in the same boiling water for 5 to 7 minutes until tender but not soft. Remove the cooled potatoes to a dish-cloth to drain. Immerse corn in the same ice bath until cool. Cut each potato into quarters and place in a large bowl.
3. Remove corn from water and also let drain. Use a chef's knife to cut the kernels off each ear. Add kernels to bowl. Add grape tomatoes, onion, and whole basil leaves. Add olive oil and lemon juice and toss gently to combine. Season, to taste, with salt and pepper. Serve immediately.
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