Potato and Corn Salad

By á-23579

Ingredients

• 1.5 lbs mini red-skinned potatoes
• 2-3 ears of corn cooked and then kernels removed
• 1 rib celery diced
• 2 green onions, diced
• 1/3 cup extra virgin olive oil
• 3 tsps Basil & Oregano seasoned rice vinegar
• 2 tsps chopped fresh parsley
• 1/4 tsp dried thyme
• 1/2 tsp sea salt
• 1/4 tsp fresh ground black pepper

Preparation

Step 1

Cover whole potatoes in cold water in a large pot. Bring to a boil. Reduce heat to a low simmer for about 15 minutes, or until just cooked. Do not overcook, or potatoes will be gluey. Drain immediately, and set aside to cool.

In a sealable container, combine olive oil, rice vinegar, parsley, thyme, salt, and pepper. Seal the container, and shake well. When potatoes are cool enough to handle, quarter them. Combine the quartered potatoes and vegetables in a large mixing bowl, and toss with the vinaigrette. The warmth of the potatoes will help with absorption, enjoy chilled.