Description
A refreshing potato and corn salad dressed with herbs and a zesty vinaigrette.
Ingredients
Scale
- 1 1/2 pounds halved or quartered baby potatoes
- 1 1/3 cups corn (frozen, fresh, or canned)
- 2 tablespoons finely chopped fresh basil
- 2 tablespoons finely chopped fresh chives
- 3 tablespoons finely chopped flat-leaf parsley
- 2 tablespoons Dijon-style mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Place a steamer insert into a large pot and add water up to the steamer. Cover and bring to a boil, then add potatoes and sprinkle with 1 1/2 tsp salt. Reduce heat to medium-low and cook until potatoes are fork-tender, about 15–20 minutes.
- Drain and return potatoes to the dry pot. Dump frozen corn on top, then cover with a lid to steam for 5 minutes. Remove and fully cool in the fridge.
- Combine all dressing ingredients in a wide-mouth mason jar, seasoning to taste (I add 3/4 tsp salt and 1/2 tsp pepper). Vigorously shake until smooth. If needed, use a fork to whisk ingredients together.
- Once potatoes and corn are cooled, pour the dressing over and toss gently. Adjust seasoning to taste.
- If time permits, cover tightly and chill in the fridge for 1 hour before serving. Toss before serving and enjoy!
Notes
- Note 1: Use a mix of halved and quartered potatoes for variety.
- Note 2: Any type of corn works well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and Steaming
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg