Potato And Sweet Corn Salad |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Another recipe I came up with using leftover cooked corn for a colorful tasty salad. No mayo dressing but you can if you want it! Ingredients:
4 to 6 med to larege yukon gold potatoes cooked , cubed , peeled and warm |
3 ears of cooked sweet corn, kerels cut off the cob |
1 to 2 tbs red onion fine chopped |
1/4 to 1/2 cup extra virgin olive oil or as needed to make creamy |
few tablesppons white balsamic vinegar or use fresh lemon juice |
to taste instead |
salt and fresh grated pepper to taste |
fresh chopped green and or or red basil to taste |
Directions:
1. While ptotoes are still wam, stir in the olive oil to make creamy and add vinegar and mix well.
2. Add the onion, corn,, salt and pepper to ttaste
3. Add the chopped red and green basil
4. Serve warm or room temperature
5. The corn should give it some sweetness
6. If you don't want an oil and vinegar dressing, then a mayo based one is very fine too!
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