0 Picture
Ingredients
- 2 qt water
- 2 Tbsp plus 2 1/2 tsp kosher salt, divided, plus more to taste
- 1 medium ear fresh yellow corn, husk and silk removed
- 2 1/2 lb baby red potatoes, cut into 1-inch pieces (about 7 1/2 cups)
- 1 small yellow onion, finely chopped (about 1 cup)
- 3 Tbsp white wine vinegar
- 3 medium celery stalks, finely chopped (about 1 cup)
- 3/4 cup mayonnaise
- 3 Tbsp chopped fresh basil
- 1 Tbsp chopped fresh dill, plus dill sprigs, for garnish
- 1 tsp black pepper, plus more to taste
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Bring 2 quarts water to a boil in a large saucepan over medium-high. Stir in 2 tablespoons salt until dissolved. Add ear of corn; cook until tender, about 4 minutes. Remove corn, and set aside until cool enough to handle, about 10 minutes.
Step 2
Return water to a boil over medium-high. Add potatoes; cook until tender, about 15 minutes. Drain; let cool 15 minutes.
Step 3
Combine onion and vinegar in a large bowl; let stand 10 minutes. Stir in celery, mayonnaise, chopped basil, chopped dill, pepper, and remaining 2 1/2 teaspoons salt. Cut corn kernels from cob; discard cob. Add corn kernels and potatoes to onion mixture; stir mixture, lightly mashed together, until creamy. Cover and chill at least 1 hour or up to 3 days. Season to taste with salt and pepper; garnish with dill sprigs.
Review this recipe