Potato, Corn, and Tomato Salad with Herbs

Here’s a healthier twist on potato salad born in a beach house, where kitchen tools and groceries were limited to the bare basics. Rather than the usual mayonnaise-y dressing, this one is supplemented with colorful summery offerings and tossed in a super-simple vinaigrette. The only seasonings are salt, pepper, a garlic clove, and a handful of fresh herbs — in this case, cilantro, because that was all that was available.

This recipe is highly open to modification as needed. Fresh, light, and energizing, it pairs perfectly with a burger, grilled fish, or your protein of choice —  on vacation or back at home, all summer long.

Serves 6-8.

 

Ingredients

  • 1 pound small or baby red potatoes, scrubbed
  • 4-5 medium ears corn, shucked
  • 1 pint cherry or grape tomatoes, halved
  • 1 bunch scallions, trimmed and thinly sliced
  • ½ cup coarsely chopped cilantro leaves (or basil or parsley)
  • ¼ cup olive oil
  • 2 tablespoons white wine vinegar
  • 1 clove garlic, minced (optional)
  • Kosher salt and freshly ground black pepper to taste

Directions

  • Place the potatoes in a large pot, cover with salted water, and bring to a boil over high heat. Cook for 15 minutes, or until tender when pricked with a fork, but not mushy.
  • Remove the potatoes to a paper towel-lined to a bowl of ice water to stop the cooking.
  • Add the corn to the same pot and continue boiling for 5-7 minutes, until tender but not soft.
  • Remove the potatoes to a dish cloth or paper towel-lined plate to drain; add the cooked corn to the ice water.
  • Cut the potatoes in half or in quarters depending on size, and place in a large bowl. When the corn has cooled, slice off the kernels with a sharp knife. Add the kernels to the bowl.
  • Add the halved tomatoes, scallions, and cilantro. In a small bowl, whisk together the olive oil, vinegar, garlic (if using), 1 teaspoon salt and several grindings of black pepper. Pour over the vegetables, toss gently, and adjust seasonings to taste.

Coach Paul

P.S. Want more healthy recipes breakfast, lunch and dinner all month long? Email ‘recipes’ to [email protected] for more info.