Potato, Tomato, Corn and Basil Salad

Recipe courtesy Dave Lieberman
TOTAL TIME: 35 min
Prep: 15 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

  • 1 pound baby red potatoes, scrubbed
  • 5 medium ears of corn (about 3 pounds)
  • 1 pint grape tomatoes, halved lengthwise
  • 1 small red onion, peeled and sliced thinly (about 1/2 to 3/4 cup)
  • 1 large bunch fresh basil, rinsed, dried, and leaves picked
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Directions

Place the potatoes in a large pot of salted water and bring to boil. Cook until just fork tender, about 15 minutes. Fish out the potatoes with a spider or slotted spoon and place them in a bowl of ice cold water to stop them from cooking.

Shuck the corn and break each ear in half. Cook in the same boiling water for 5 to 7 minutes until tender but not soft. Remove the cooled potatoes to a dish-cloth to drain. Immerse corn in the same ice bath until cool. Cut each potato into quarters and place in a large bowl.

Remove corn from water and also let drain. Use a chef's knife to cut the kernels off each ear. Add kernels to bowl. Add grape tomatoes, onion, and whole basil leaves. Add olive oil and lemon juice and toss gently to combine. Season, to taste, with salt and pepper. Serve immediately.

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5

Newest Ratings and Reviews

Read all 4 reviews

  • on August 04, 2012

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    So fresh! - SUMMER! This is so tasty - and quick and easy! This is replacing my heavy potato salad for sure!

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  • on July 10, 2012

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    Great recipe. I have to go low sodium. I sprinkled the potatoes with olive oil and sprinkled Pappy's 1/2 the salt blend, and I roasted the potatoes for about 40 minutes in a 475 degree oven. I also coated the corn with olive oil and the Pappy's blend and grilled them before I cut the kernels off the cob. I will be making this for a long time to come!

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  • on July 04, 2012

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    Delicious.... I added leftover meat for a complete meal!

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