Go Back Email Link
Print Recipe

PTCB Salad

A variation on potato salad that's bright and tangy.
Prep Time40 minutes
Cook Time20 minutes
Course: Appetizer, Salad, Side Dish
Cuisine: American
Keyword: basil, corn, lemon, potato, tomato
Servings: 8

Ingredients

  • 1 pound baby red potatoes, cleaned well, peeled if desired
  • 10oz can corn nibblets, drained well (get the good stuff)
  • 1 pint grape tomatoes, halved lengthwise or quartered
  • 1 small red onion sliced thin and rough chopped (½ to ⅔ cup)
  • 1 bunch basil leaves, rolled and cut chiffonade (½+ cups)
  • ¼ cup extra virgin olive oil
  • 2 lemons, juiced
  • 1½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper (more to taste...maybe a lot more)

Instructions

  • Place the potatoes in a pot of cold, salted water and bring to a boil. Cook until just fork tender -- about 15-18 minutes. Using a slotted spoon or a spider remove the potatoes to a bowl of ice cold water to stop them cooking. (You want firm but cooked potatoes, not a mash.)
  • Drain the potatoes.
  • Cut potatoes into smallish bite-size pieces and place in a large bowl.
  • Add corn, tomatoes, onion, and basil chiffonade. Stir well.
  • In a small bowl whisk together the lemon juice and olive oil.
  • Dressing may be added immediately or -- if chilling and serving later -- add the dressing right before serving. Toss well to coat.

Notes

  • If you don't want to use canned corn -- and, really, why wouldn't you? -- get a couple of ears of corn and boil in the same salted water you boiled the potatoes in, then shock in ice water, then shave the kernels of.  If you're like me, this may require a trip to the emergency room.  Buy the canned corn.