Summer Garden Potato Salad
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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
  1. Boil potatoes whole until just tender. Remove potatoes to a cutting board and save the water.
  2. Heat oil in skillet, add onion and cook over medium-low heat to tenderize, 1 to 2 minutes. Remove from heat and keep warm.
  3. 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.
  4. 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.
  5. Cut kernels from the corn cobs and fold into the potatoes. Refrigerate salad at least one hour.
  6. Dice tomatoes and toss gently with potato salad. Serve
Recipe by Let's Be Yummy at https://letsbeyummy.com/2013/09/24/summer-garden-potato-salad-recipe/