Summer Potato, Corn, & Basil Salad

By • August 23, 2015 0 Comments

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Author Notes: Delicious combination of new potatoes sweet corn, and mung bean sprouts with a zingy basil dressing. Shira McDermott

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Serves 4-6

  • 2 pounds new potatoes, washed and quartered
  • 2 cobs fresh corn
  • 1/4 cup red onion, minced
  • 1/4 cup minced Italian parsley
  • 1 cup Mung bean sprouts
  • 1 bunch fresh basil
  • 1 cup olive oil
  • 1/2 cup red wine vinegar
  • 1/4 cup Dijon mustard
  • 3 tablespoons sugar
  • 1 tablespoon salt
  • 1 clove garlic, minced
  • 1/2 cup water
  1. First, peel the corn and place the cobs in a pot with about 3 inches of water (I like to break them in half). Bring the water to a boil with a lid on and cook the corn with the heat on medium for 8-10 minutes. When ready, drain and run the cooked corn under cool water, before shaving the corn off the cob with a sharp knife.
  2. Once the corn is cooking, put the potatoes up to boil in a pot covered in water to cover by about 2 inches. Bring to a boil and simmer for 7-8 minutes until tender but not mushy. While the potatoes and corn cook, combine all the dressing ingredients (all listed ingredients from basil to water) in a high-powered blender and blend until creamy and smooth.
  3. Prepare the parsley + red onions by chopping both finely, and gather the mung beans and feta (if using) and set aside. When the potatoes are cooked, drain them in a colander and let sit to cool for 10 minutes or so, until warm but not hot. In a large mixing bowl, combine the potatoes, corn, red onion, parsley, and mung beans with the dressing.
  4. Mix until well coated and let cool to room temperature before serving. Add the feta and some reserved parsley, black pepper, and any colourful tomatoes for garnish (halved cherry tomatoes would be wonderful) and serve. This recipe should serve 4 as a hearty side.

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