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Corn & Potato Salad

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Corn & Potato Salad

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    Cuisine:

    Directions

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    Ingredients :

  • 2 pounds small Yukon Gold potatoes
  • scrubbed but not peeled
  • 3 ears corn
  • shucked
  • 1 tablespoon kosher salt
  • 1 medium red onion
  • finely chopped
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon kosher salt
  • ground black pepper to taste
  • ¼ cup extra-virgin olive oil
  • ½ cup finely chopped fresh basil
  • ½ cup finely chopped fresh cilantro
  • Methods :

  • Place potatoes and corn in a large pot; cover with 2 inches of water. Add 1 tablespoon salt and bring to a boil. Reduce heat to medium-low; cover and simmer until corn is tender, 2 to 4 minutes. Remove corn. Continue simmering potatoes until very tender, about 15 minutes.
  • Combine onion, vinegar, 1 teaspoon salt, and pepper in a large bowl. Cut corn kernels from the cob and add to bowl.
  • Drain potatoes and place on a cutting board. Break up potatoes using a masher and transfer to the bowl of. Add oil and stir gently to combine. Let salad cool to room temperature, at least 20 minutes.
  • Add basil and cilantro to the salad; season with salt and pepper.
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