Bh&G 3568
From
Dave Drum@1:18/200 to
All on Mon Aug 9 10:20:22 2021
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Corn & Potato Salad
Categories: Potatoes, Vegetables, Herbs
Yield: 8 Servings
3 Ears corn
2 lb Small waxy potatoes
Salt & black pepper
1 md Red onion
3 tb Cider vinegar
1/4 c Extra-virgin olive oil
1/2 c Fine chopped fresh basil
1/2 c Fine chopped cilantro
Shuck the corn, then place the ears in a large pot with
the potatoes. Add water and 1 tablespoon salt to cover by
2 inches. Bring water to a boiling. Boil, covered, for 2
to 4 minutes, until corn is tender. Remove corn. Continue
to boil the potatoes 15 to 20 minutes until very tender.
While the potatoes cook, finely chop the onion. In a
large bowl combine chopped onion, vinegar, salt, and the
1/2 teaspoon pepper. Cut the kernels from ears of corn,
then add onion to bowl.
When potatoes are very tender, drain in a colander. Cool
enough to handle. Place potatoes on a board, then press
with hands or potato masher to break up. Add potatoes to
the onion and corn. Add the oil; gently stir to combine.
Let salad come to room temperature, then add herbs and
season with salt and pepper to taste. If desired, cover
and refrigerate up to 24 hours. Let stand at room
temperature for at least 1 hour before serving. If
needed, toss with additional olive oil and vinegar
before serving.
Makes: 8 servings
Better Homes & Gardens | May 2017
MM Format by Dave Drum - 05 May 2017
Uncle Dirty Dave's Archives
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