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Living Well Recipes: Potato Salad with Tomatoes, Corn and Basil

A fresh take on a classic summertime staple.
Potato, Tomato, Corn, and Basil Salad

• 1 pound red potatoes, scrubbed and cut into quarters
• 5 medium ears of corn or 1 lb frozen corn, thawed
• 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
• Salt and pepper to taste

Place the potatoes in a large pot of salted water and bring to boil. Cook until just fork tender. Remove the potatoes and place them in a bowl of ice cold water to stop them from cooking.
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. Immerse corn in the same ice bath until cool.
Remove corn from water and let drain. Use a chef's knife to cut the kernels off each ear. Add potatoes and corn to bowl. Add grape tomatoes, onion, and 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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