June 24, 2010

Summer is here! And so is this salad.

Yes. Summer, or what seems like summer, has finally arrived. As all of us Portlanders rejoice and pray it's not a wolf in sheep's clothing, I snagged the moment to make a quintessential summer salad. I saw this recipe in Sunset's latest issue and boy was it pretty in pictures, which made me want to make it immediately. I made a few modifications. I added an avocado because, well avocado is good, you see. I also added mustard to the vinaigrette because I thought it needed an emulsifier. The other thing I liked about this salad is that it's basically a potato salad but no mayonnaise and with all the other veggies added, it's light and breezy. Just like our fair city.

Potato Salad with Corn and Cherry Tomatoes
Adapted from Sunset, July 2010

3/4 pound purple potatoes

3/4 pound fingerling potatoes

1/2 cup plus 2 tbsp. extra-virgin olive oil

3 tablespoons sherry vinegar

1 tablespoon stoneground mustard

1 teaspoon kosher salt, divided

1/2 teaspoon pepper, divided

2 medium onions, cut into 1/2-in. dice

3 garlic cloves, finely chopped

3 large ears yellow corn, kernels cut off

1 pt. multicolored cherry tomatoes, halved

1 avocado, pitted and diced

1 1/2 teaspoons finely chopped fresh marjoram leaves


Preperation

1. Bring potatoes to a boil in a medium pot of well-salted water just to cover. Reduce heat and simmer until just soft when pierced (or cut one in half and try it).

2. Whisk 1/2 cup oil, the vinegar, mustard, 1/2 tsp. salt, and 1/4 tsp. pepper in a small bowl.

3. Sauté onions in remaining 2 tbsp. oil until translucent. Add garlic and cook 30 seconds, then add corn and heat until just warmed through. Season with remaining 1/2 tsp. salt and 1/4 tsp. pepper and let cool.

4. Drain potatoes and let stand until just cool enough to handle. Taste a shred of skin; peel if bitter. Cut potatoes into bite-size pieces and toss with 1/2 of vinaigrette.

5. Add cooled corn mixture, tomatoes, avocado and marjoram. Drizzle with remaining vinaigrette to taste and gently mix together.





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1 comment:

  1. I love a corn based salad. I will be making this pronto. Love your blog.

    Ramblings of a Small Town Girl

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