Let's Be Yummy A Gluten Free way to enjoy life's pleasant delights
I was raised on mayonnaise based potato salad. The other year my mom (yes the noncook!) found this recipe and tried it. I admit I was very skeptical but this was the bomb! I loved this potato salad. Now if it is not prepared several times during the summer, complaints are voiced!
This potato salad is great warm or a day or two later after the flavors have blended.
Oh, and by the way, mayonniase based potato salads are so yesterday in my family now.
Summer Garden Potato Salad
Author: lets be yummy
Ingredients
- 2 lbs unpeeled red potatoes
- ¾ cup olive oil
- ¼ cup finely chopped red onion
- 4 ears of fresh corn
- ¼ cup finely chopped chives
- ½ teaspoon or less of chopped rosemary
- 2 teaspoon coarse salt
- ½ teaspoon freshly ground black pepper
- ¼ cup high quality apple cider vinegar
- 3 large ripe tomatoes
Instructions
- Boil potatoes whole until just tender. Remove potatoes to a cutting board and save the water.
- Heat oil in skillet, add onion and cook over medium-low heat to tenderize, 1 to 2 minutes. Remove from heat and keep warm.
- Bring the potato water back to a boil, add the corn and boil until just tender, 2 to 4 minutes. Transfer corn to the cutting board.
- Chop the potatoes into ½ inch dice and put them in a large bowl. Sprinkle with herbs, salt, pepper, cider vinegar, warm onions and oil. Toss gently.
- Cut kernels from the corn cobs and fold into the potatoes. Refrigerate salad at least one hour.
- Dice tomatoes and toss gently with potato salad. Serve
