Subj : Bh&G 3568
To   : All
From : Dave Drum
Date : Mon Aug 09 2021 10:20:22

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Corn & Potato Salad
 Categories: Potatoes, Vegetables, Herbs
      Yield: 8 Servings
 
      3    Ears corn
      2 lb Small waxy potatoes
           Salt & black pepper
      1 md Red onion
      3 tb Cider vinegar
    1/4 c  Extra-virgin olive oil
    1/2 c  Fine chopped fresh basil
    1/2 c  Fine chopped cilantro
 
  Shuck the corn, then place the ears in a large pot with
  the potatoes. Add water and 1 tablespoon salt to cover by
  2 inches. Bring water to a boiling. Boil, covered, for 2
  to 4 minutes, until corn is tender. Remove corn. Continue
  to boil the potatoes 15 to 20 minutes until very tender.
  
  While the potatoes cook, finely chop the onion. In a
  large bowl combine chopped onion, vinegar, salt, and the
  1/2 teaspoon pepper. Cut the kernels from ears of corn,
  then add onion to bowl.
  
  When potatoes are very tender, drain in a colander. Cool
  enough to handle. Place potatoes on a board, then press
  with hands or potato masher to break up. Add potatoes to
  the onion and corn. Add the oil; gently stir to combine.
  Let salad come to room temperature, then add herbs and
  season with salt and pepper to taste. If desired, cover
  and refrigerate up to 24 hours. Let stand at room
  temperature for at least 1 hour before serving. If
  needed, toss with additional olive oil and vinegar
  before serving.
  
  Makes: 8 servings
  
  Better Homes & Gardens | May 2017
  
  MM Format by Dave Drum - 05 May 2017
  
  Uncle Dirty Dave's Archives
 
MMMMM

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