Corn and Potato Salad

This recipe for corn and potato salad is light, delicious, and different from your traditional potato salad. There’s no mayonnaise. Instead there’s just a little olive oil and fresh lime juice. The corn gives the dish some added sweetness and nice texture. Our cousins from France just arrived a few days ago for the summer. For their first dinner in the States, we served this side dish with steak frites. Mmm…

INGREDIENTS:

1 lb baby red potatoes, cut into quarters
1 pint grape tomatoes
5 ears of corn, shucked
1 medium red onion, chopped
¼ cup olive oil
2 tablespoons fresh lime juice
1 handful of fresh basil
Salt and freshly ground pepper to taste

DIRECTIONS:

1. In a large pot cover potatoes with salted cold water by 1 inch and simmer until tender, about 20 minutes.

2. Remove from potatoes from pot and allow them to cool for 15 minutes.

3. Combine potatoes, grape tomatoes, corn, and red onions into a large bowl.

4. Add olive oil, lime juice, and fresh basil leaves. Mix thoroughly.

5. Refrigerate for 1 hour before serving.

Serves 4

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